Chicken, Eggplant, Spinach And Mozzarella Stacks

Name: Chicken, Eggplant, Spinach And Mozzarella Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp olive oil; 300 g chicken fillets, sliced into 16 strips; 1 None onion, finely diced; 100 g whipping cream; 300 g baby leaf spinach; 1 None aubergine, cut into 1cm slices; 2 None beef tomatoes, sliced; 125 g mozzarella, sliced; 2 tbsp white balsamic vinegar; 1 tbsp caster sugar; 1 tsp Dijon mustard; 4 tbsp rapeseed oil; 100 g mixed cherry tomatoes, halved

Servings: persons

6 tbsp olive oil
300 g chicken fillets, sliced into 16 strips
1 None onion, finely diced
100 g whipping cream
300 g baby leaf spinach
1 None aubergine, cut into 1cm slices
2 None beef tomatoes, sliced
125 g mozzarella, sliced
2 tbsp white balsamic vinegar
1 tbsp caster sugar
1 tsp Dijon mustard
4 tbsp rapeseed oil
100 g mixed cherry tomatoes, halved

1
Preheat the oven to 400u00b0F. Heat 1 tbsp oil in a frying pan, add the chicken and brown for 3-4 mins over high heat. Season then remove from the pan. Add 1 tbsp oil and the onions to the pan and saute over medium heat for 4-5 mins, until translucent. Pour in 1/3 of the cream and simmer for 2-3 minutes over low heat.
2
Place 2/3 of the spinach and the remaining cream in a small saucepan and simmer for 2-3 mins. Season then remove from the heat.
3
For the eggplant, heat 4 tbsp oil in a large frying pan. Cook the eggplant for 2 mins on each side and season. Drain on paper towels.
4
To assemble the lasagnas, place 8 (3 inch) dessert rings on a baking sheet. Layer in the eggplant, spinach, chicken, tomato slices and mozzarella and bake for 15-17 mins.
5
Meanwhile, for the salad, mix together the vinegar, sugar and mustard. Whisk in the canola oil in a thin stream until the mixture thickens. Season with salt and pepper and toss with the cherry tomatoes and remaining spinach.
6
Remove the dessert rings from the lasagnas and serve with the salad.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tbsp olive oil, 300 g chicken fillets, sliced into 16 strips, 1 None onion, finely diced, 100 g whipping cream, and more.

Yes, Chicken, Eggplant, Spinach And Mozzarella Stacks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!