Golden Spiced Chicken and Eggplant Melt

Yogurt and turmeric marinated chicken topped with caramelized onions, roasted plum tomatoes, roasted eggplant, and a blend of feta and Monterey jack cheese on flatbread. Served with tzatziki sauce and cucumber, tomato and jalapeno chutney

By: Saipin Kumlor, Signature Chef

Prep Time: 6 hours 50 min
Cook Time: 30 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

1 pound golden marinated chicken breast, sliced 1/2 inch
1 cup caramelized onions
1 cup roasted plum tomatoes
1 cup roasted balsamic eggplant
1/4 cup feta cheese, crumbled
1/4 cup Monterey jack cheese, shredded
2 teaspoons fresh parsley leaves, minced
4 plain flatbreads, 6 inch, cut in half
1 cup chunky minted Greek tzatziki
2 cups cucumber, tomato, and jalapeno chutney

Golden Marinated Chicken Breast
4 (4 ounce) chicken breast, boneless, skinless
2 tablespoons lemon juice
2 1/2 teaspoons whole garlic clove, peeled, minced
3 1/2 tablespoons non fat plain Greek yogurt
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Caramelized Yellow Onions
1 cup yellow onions, sliced 1/4 inch
1/2 teaspoon canola oil
1/4 teaspoon salt

Roasted Plum Tomatoes
3 roma tomatoes
1 teaspoon olive oil
dash salt
dash ground black pepper
dash sugar
1/2 teaspoon whole clove garlic, peeled, minced

Roasted Balsamic Eggplant
4 slices fresh eggplant, sliced 1/2 inch with skin
1 1/2 teaspoon olive oil
1/8 teaspoon ground black pepper
1 teaspoon balsamic vinegar

Chunky Minted Greek Tzatziki
1/4 cup English cucumber, grated
1/3 cup non fat plain Greek yogurt
1/4 cup red onion, minced
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 teaspoon fresh mint leaves, chopped

Cucumber, Tomato and Jalapeno Chutney
1 3/4 cups English cucumber, diced 1/4 inch
1/3 cup plum tomatoes, diced 1/4 inch
1/3 cup red onion, diced 1/4 inch
1 tablespoon jalapeno peppers, minced
3 tablespoons lemon juice
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground black pepper

Allergens:

Gluten, Soy, Wheat

Nutritional Information

Directions:

Golden Marinated Chicken Breast: In a bowl, combine lemon juice, garlic, yogurt, turmeric, cayenne, salt and pepper. Trim fat off of chicken and butterfly to an even thickness. Place chicken in marinade and coat evenly. Marinate for 6 hours. Drain and discard excess marinade. Grill chicken on each side for 3 to 4 minutes.
Caramelized Yellow Onions: Heat oil in sauté pan on medium heat, sauté onions, stirring occasionally, until onions begin to turn golden brown and are well softened. Season with salt
Roasted Plum Tomatoes: Core tomatoes and cut in half lengthwise. Combine all ingredients until well coated. Spread tomatoes on sheet pan. Roast in a preheated 425 degree oven for 6 minutes or until lightly browned. Drain juices from tomatoes.
Roasted Balsamic Eggplant: Slice eggplant with skin on into 1/2 thick round slices. Combine the remaining ingredients and pour over eggplant, toss to completely coat. Place the slices in a single layer on a sheet pan and roast at 450 degrees for 4 to 5 minutes. Turn the slices over and roast additional 5 to 6 minutes until golden brown.
using a grater, shred cucumber and drain excess moisture. Add Greek yogurt, red onion, cayenne pepper, salt, pepper and mint. Mix well to incorporate.
Cucumber, Tomato and Jalapeno Chutney: Place all ingredients in a bowl, mix until well incorporated.
For Service: In a bowl, combine feta cheese, Monterey jack cheese and parsley. Place 1 piece flatbread on surface, evenly top with 1 sliced chicken breast, 2 tablespoons caramelized onions, 1/4 cup roasted tomatoes,1 slice roasted eggplant, 2 tablespoons cheese mixture. Top with second piece of flatbread. Spray griddle with vegetable oil. Place sandwich on grill and press or use a panini press. Grill both sides until flatbread is crispy and cheese is melted. Cut sandwich in half. Serve with 1/4 cup minted Greek tzatziki and 1/4 cup cucumber, tomato jalapeno chutney.