Pesto-Crusted Chicken with Eggplant


Pesto-Crusted Chicken with Eggplant

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: Low-FODMAP
Keyword: Gluten-free, Low-FODMAP
Ingredients for cooking Pesto sauce
Spreading the chicken with pesto and heating it under the broiler gives it a delicious crust. Serve this dish with leftover quinoa.


  • 1 rimmed baking sheet
  • Food processor or blender


  • 1 large eggplant (about 2 pounds)
  • 6 tablespoons extra-virgin olive oil
  • salt and pepper
  • 1 cup basil leaves (loosely packed)
  • 2 tablespoons garlic-infused olive oil
  • 1 tablespoon pine nuts (or chopped walnuts)
  • ¼ cup parmesan cheese (grated)
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • several sprigs fresh parsley (for garnish)


  • Adjust oven rack to top position and turn broiler to high. Trim and slice the eggplant into 1-inch rounds and put them on a rimmed baking sheet.
  • Drizzle the eggplant with 4 tablespoons olive oil and sprinkle with salt and pepper. Broil, turning once or twice and brushing with more oil if it looks dry, until nicely browned and cooked through, 10 to 12 minutes total.
  • In a food processor or blender put basil, garlic-infused olive oil, pine nuts, Parmesan, and a sprinkle of pepper. Pulse, adding oil if necessary, until the mixture becomes a thick paste.
  • Cut the chicken breasts in half horizontally to make 2 thin cutlets for each breast. Press down on each with the heel of your hand to flatten.
  • When the eggplant is done, transfer it to a platter. Put the chicken on the baking sheet, drizzle with 2 tablespoons oil, and sprinkle with pepper. Broil until the top is lightly browned, 2 to 5 minutes.
  • Strip the parsley leaves from several sprigs and chop.
  • When the cutlets are browned, flip them and carefully spread a layer of pesto of the top of each. Continue broiling until the pesto becomes slightly crusty and the chicken cooks through, another 2 to 5 minutes.
  • Put the chicken on top of the eggplant, garnish with the parsley and a drizzle of oil if you like and serve.
Nutrition Facts
Pesto-Crusted Chicken with Eggplant
Amount Per Serving
Calories 386 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 77mg26%
Sodium 234mg10%
Potassium 713mg20%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 4g4%
Protein 28g56%
Vitamin A 426IU9%
Vitamin C 5mg6%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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