Earl Grey Tea-Brined Chicken Breast with Eggplant Parmigiano
"Dish with Diane, a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this delicious eggplant Parmigiano recipe. Chef Ariane Duarte makes the eggplant Parmigiano the way her great-grandmother would, but adds her own twist by topping it with juicy tea-brined chicken breast. Click here for more Dish with Diane: Chef Inspired Healthy with Ariane Duarte. Or click here to watch the video...."
INGREDIENTS
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6 Earl Grey teabags
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2 Cups water
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2 Cups salt
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1 Cup sugar
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2 sprigs thyme
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1 Tablespoon black peppercorns
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4 cinnamon sticks
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⅛ Cup whole star anise
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Chicken breasts
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¼ Pound fresh basil
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½ Cup extra virgin olive oil
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Salt, to taste
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Pepper, to taste
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2 Tablespoons olive oil
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2 cloves garlic
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1 7-ounce can tomato paste
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1 28-ounce can tomato purée
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14 Ounces water
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6 sprigs fresh basil
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Salt, to taste
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2 eggplants
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Salt, to taste
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Pepper, to taste
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1 Tablespoon flour
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3 Ounces olive oil
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¼ Cup basil purée
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1 Cup tomato sauce
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1 Cup grated Parmigano-Reggiano
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1 Pound fresh mozzarella, sliced
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6 sprigs fresh basil
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