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Balsamic and Feta Chicken

Serves 4


  • 4 thick slices eggplant, cut lengthwise
  • 8 thick slices zucchini, cut lengthwise
  • 4 skinless chicken fillets
  • 1 1/2 cups chicken stock
  • 1/4 cup baslamic vinegar
  • 1 tablespoon olive oil
  • 1/4 cup dark brown sugar
  • 100g skinless roasted red capsicum, cut into thick strips
  • 100g Australian feta cheese, crumbled
  • fresh basil leaves, for serving
Download Recipe (PDF)


  1. 1. Place eggplant slices over the base of a 28 x 20cm buttered baking dish, top each eggplant slice with 2 slices of zucchini and a chicken chicken fillet.
  2. 2. Combine the stock, vinegar, oil and sugar and pour over the chicken and vegetables. Top chicken fillets with red capsicum and bake at 200°C for 25-30 minutes, basting with juices occasionally.
  3. 3. Crumble feta over chicken and cook for a further 10 minutes until feta is golden and chicken is cooked through. To serve, transfer a stack of chicken and vegetables to each serving plate, drizzle with balsamic juices and sprinkle with basil leaves.


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