Culture

Earl Grey Tea-Brined Chicken Breast With Eggplant Parmigiano

Earl Grey Tea-Brined Chicken Breast With Eggplant Parmigiano
4 from 1 ratings
Fill 202 Print
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.
Servings
6
servings
Ingredients
  • 6 earl grey teabags
  • 2 cup water
  • 2 cup salt
  • 1 cup sugar
  • 2 sprigs thyme
  • 1 tablespoon black peppercorns
  • 4 cinnamon sticks
  • ⅛ cup whole star anise
  • chicken breasts
  • ¼ pound fresh basil
  • ½ cup extra virgin olive oil
  • salt, to taste
  • pepper, to taste
  • 2 tablespoon olive oil
  • 2 cloves garlic
  • 1 7-ounce can tomato paste
  • 1 28-ounce can tomato purée
  • 14 ounce water
  • 6 sprigs fresh basil
  • salt, to taste
  • 2 eggplants
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon flour
  • 3 ounce olive oil
  • ¼ cup basil purée
  • 1 cup tomato sauce
  • 1 cup grated parmigano-reggiano
  • 1 pound fresh mozzarella, sliced
  • 6 sprigs fresh basil
Directions
  1. 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.
  2. Pour the brine over cleaned chicken breasts, just until they are covered. Let the chicken soak for 1 to 2 hours.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven to 350 degrees.
  8. 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.
  9. 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.
  10. Place the cooked chicken breast on top of the eggplant Parmigiano and top with fresh basil.
Recommended