John Myers
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Chicken Breast Fillet Ala Orange on Fine Paprika and Aubergine Vegetables
The perfect chicken breast fillet ala orange on fine paprika and aubergine vegetables recipe with a picture and simple step-by-step instructions.
The chicken breast:
- 2 Chicken breast fillets
- Olive oil
- Salt and pepper
- 2 tsp Tomato paste
… ala orange:
- 1 Orange fresh
- 1 tsp Water
- 2 tbsp Sugar
The pepper and eggplant vegetables:
- 1 Red peppers
- 1 Diced onion
- 1 Chopped tomato
- 1 Eggplant fresh
- Salt and pepper
- Lemon juice
- 2 tbsp Soy sauce
- 1 tbsp Apple Cider Vinegar
- Oil
- Flour
- 1 bunch Chopped parsley
- 1 pinch Chili powder
Aubergine:
- Cut the eggplant into 1 cm thick slices. Drizzle with lemon juice, season with salt and pepper and then turn in flour. Heat the oil in a pan and fry the eggplants in it.
Paprika vegetables:
- Cut the pepper and tomato into very fine cubes. Sauté the onion in a little oil. Add peppers and tomatoes. Season with salt, pepper and chilli and add soy sauce. Steam a little so the vegetables don’t get mushy. Deglaze with a little vinegar and add parsley.
Chicken Breasts:
- Salt and pepper the chicken breasts and press the spices well into the meat. Put some oil in a pan, add tomato paste and sauté. Add the chicken breasts and sear them. Then cover with the lid and cook for about 20 minutes over low heat.
… ala Orange:
- Peel the orange and cut into slices. Dissolve sugar with water in a pan and braise orange slices in it.
Serving:
- Spread a bed of paprika vegetables on a plate. Place a couple of slices of eggplant on top. Cut open the chicken breasts and place them on top of each eggplant. Sprinkle 2-3 orange slices on top and a little orange juice. Rice goes well with it.
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