1 medium eggplant
2 medium yellow zucchini
2 fresh roma tomatoes
4 boneless, skinless chicken breasts or 6 boneless, skinless thighs
Black pepper
1/2 cup homemade pesto
Fresh basil leaves
Juice of 1-2 lemons
- Preheat oven to 350° F
- Line a baking sheet with parchment paper or aluminum foil.
- Cut eggplant into thick slices.
- Slice zucchini into lengths
- Slice tomtatoes thickly
- Pat chicken breasts or thighs dry and season with lemon juice and then fresh cracked black pepper
- Place four pieces of eggplant on the baking sheet
- Now add slices of tomato and zucchini
- Add fresh basil leaves
- Top with chicken breast
- Place in oven and bake for 20 minutes or until chicken is done
- Remove from oven and place on serving platter or plate
- Garnish with homemade Walnut Pesto
Basil Walnut Pesto
10-12 basil leaves
2-4 cloves or garlic
1/2 cup walnuts
Juice of 1-2 lemons based on your preference
Olive oil to desired consistency – start with 1/ 4 cup
10-12 basil leaves
2-4 cloves or garlic
1/2 cup walnuts
Juice of 1-2 lemons based on your preference
Olive oil to desired consistency – start with 1/ 4 cup
- Add all ingredients to food processor and pulse to create a granular paste
- Add more olive oil if necessary to reach desired consistency
