Eggplant, Roasted Pepper And Chicken Pitas Recipe

Name: Eggplant, Roasted Pepper And Chicken Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, cut into 1/2-inch slices; 1 tablespoon salt; 2 (6 ounce) skinless, boneless chicken breast halves; all-purpose flour for dusting; 2 eggs, beaten; 1 cup seasoned bread crumbs; 4 tablespoons olive oil; 3 cloves garlic, peeled, or more to taste; 2 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 1 (12 ounce) jar roasted red peppers, sliced; salt and pepper to taste; 6 (6-inch) pita breads

Servings: persons

2 eggplants, cut into 1/2-inch slices
1 tablespoon salt
2 (6 ounce) skinless, boneless chicken breast halves
all-purpose flour for dusting
2 eggs, beaten
1 cup seasoned bread crumbs
4 tablespoons olive oil
3 cloves garlic, peeled, or more to taste
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 (12 ounce) jar roasted red peppers, sliced
salt and pepper to taste
6 (6-inch) pita breads

1
Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2
Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4
Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5
Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6
To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 eggplants, cut into 1/2-inch slices, 1 tablespoon salt, 2 (6 ounce) skinless, boneless chicken breast halves, all-purpose flour for dusting, and more.

Yes, Eggplant, Roasted Pepper And Chicken Pitas 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.

Eggplant, Roasted Pepper And Chicken Pitas

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