Earl Grey Tea-Brined Chicken Breast with Eggplant Parmigiano

Earl Grey Tea-Brined Chicken Breast with Eggplant Parmigiano
Earl Grey Tea-Brined Chicken Breast with Eggplant Parmigiano
Earl Grey Tea-Brined Chicken Breast with Eggplant Parmigiano

Dish with Diane, a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this delicious eggplant Parmigiano recipe. Chef Ariane Duarte makes the eggplant Parmigiano the way her great-grandmother would, but adds her own twist by topping it with juicy tea-brined chicken breast.

Click here for more Dish with Diane: Chef Inspired Healthy with Ariane Duarte. Or click here to watch the video.

6
Servings
618
Calories Per Serving
Deliver Ingredients

Ingredients

For the Chicken

  • Earl Grey teabags
  • 2  Cups  water
  • 2  Cups  salt
  • 1  Cup  sugar
  • sprigs thyme
  • 1  Tablespoon  black peppercorns
  • cinnamon sticks
  • ⅛  Cup  whole star anise
  • Chicken breasts

For the Basil Purée

  • ¼  Pound  fresh basil
  • ½  Cup  extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste

For the Tomato Sauce

  • 2  Tablespoons  olive oil
  • cloves garlic
  • 7-ounce can tomato paste
  • 28-ounce can tomato purée
  • 14  Ounces  water
  • sprigs fresh basil
  • Salt, to taste

For the Eggplant Parmigiano

  • eggplants
  • Salt, to taste
  • Pepper, to taste
  • 1  Tablespoon  flour
  • 3  Ounces  olive oil
  • ¼  Cup  basil purée
  • 1  Cup  tomato sauce
  • 1  Cup  grated Parmigano-Reggiano
  • 1  Pound  fresh mozzarella, sliced
  • sprigs fresh basil

Directions

For the Chicken

Steep the tea in hot water for about 1 hour or until it has a strong aroma and flavor. Add the remaining ingredients (except the chicken breasts) along with an extra quart of water. Refrigerate the brine until it is cool.

Pour the brine over cleaned chicken breasts, just until they are covered. Let the chicken soak for 1 to 2 hours.

For the Basil Purée

Heat the oil in a medium sauce pot. Add the garlic and toast for 2 to 3 minutes. Add the tomato paste and cook for 3 to 4 minutes. Add the tomato purée, water, and basil, and simmer for 1 hour. Season the sauce with salt, to taste.

For the Tomato Sauce

Heat the oil in a medium sauce pot. Add the garlic and toast for 2 to 3 minutes. Add the tomato paste and cook for 3 to 4 minutes. Add the tomato purée, water, and basil, and simmer for 1 hour. Season the sauce with salt, to taste.

For the Eggplant Parmigiano

Slice the eggplant about ⅛-inch thick (use a mandoline if you have one). Season the eggplant with salt and pepper , then dredge it in the flour.

Heat the oil in a large sauté pan and quickly brown the eggplant on both sides. Drain the eggplant on a sheet pan covered with paper towels.

Preheat the oven to 350 degrees.

When you’re ready to serve the dish, layer 4 to 5 slices of eggplant in a sauté pan; spread 1 ounce of the basil purée on top of the eggplant and then ladle 2 ounces of tomato sauce on top. Next add 2 to 3 ounces of Parmigiano-Reggiano and one slice of mozzarella on top and bake in the oven for 8 to 10 minutes. Remove the eggplant Parmigiano from the oven and carefully transfer to a plate.

Heat 2 tablespoons of oil in a sauté pan and sear the chicken on one side for about 3 minutes. Flip the chicken and sear it on the other side before placing it into oven for 8 to 10 minutes, or until fully cooked.

Place the cooked chicken breast on top of the eggplant Parmigiano and top with fresh basil.

Nutritional Facts

Total Fat
33g
47%
Sugar
3g
3%
Saturated Fat
19g
79%
Carbohydrate, by difference
70g
54%
Protein
13g
28%
Vitamin A, RAE
477µg
68%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
48mg
64%
Vitamin K (phylloquinone)
317µg
100%
Calcium, Ca
445mg
45%
Choline, total
20mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
201µg
50%
Iron, Fe
14mg
78%
Magnesium, Mg
144mg
45%
Manganese, Mn
3mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
277mg
40%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
531mg
35%
Thiamin
1mg
91%
Water
275g
10%
Zinc, Zn
3mg
38%

Brine Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Brine Cooking Tip

For juicy meat, be sure to brine the turkey.

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