Try this quick and easy way to prepare chicken breasts, baked with flavorful babaganoush. The fresh eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast. With babaganoush that is labeled kosher for Passover, this dish becomes a quick way to brighten up the Passover table with a burst of flavor. It's also naturally gluten-free.
- Cook Time
- Prep Time
- 2-4 ServingsServings
- 2 boneless, skinless chicken breasts
- 1/2 cup Sabra babaganoush
- 1/4 teaspoon paprika
- 1/4 cup fresh chopped parsley, divided
Preheat oven to 400 degrees. Place chicken breasts in a large baking dish. Spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle top with paprika and with some of the parsley.
Bake for about 30 minutes, depending on the thickness of the chicken breast, until chicken is cooked through. Serve with additional chopped parsley as a garnish.