Balsamic and Tomato Roast Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 thick slices eggplant (aubergine), cut lengthwise |
4 chicken breast fillets |
1 x 400g (14 ounce) can whole peeled tomatoes, drained and quartered |
2 tablespoons salted capers, rinsed |
1/4 cup (2 fluid ounnces) balsamic vinegar |
1 tablespoon olive oil |
2 tablespoons brown sugar |
1/4 cup whole basil leaves |
cracked black pepper |
Directions:
1. Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.
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