May 1, 2012

Chicken roasted on Eggplant and Tomatoes

I know I know, the picture above of the lonesome chicken breast does not look too appetizing, but believe me when I say that it tasted absolutely delightful. Donna Hay's ever-simple way of protecting the chicken with a blanket of cheese and then resting it on a bed of tomato and eggplant (both of which ooze of sweet juices when cooked) ensures a moist and satisfying result. Serve with couscous, rice or potatoes - anything that will soak up those delicious juices.

Serves 4:
- 1 eggplant, thickly sliced
- 3 roma tomatoes, sliced
- 1 tbs oregano leaves
- Sea salt and cracked black pepper
- 4 chicken breast fillets
- ½ cup grated parmesan cheese
- ½ cup grated mozzarella cheese

Preheat oven to 180°C. Line a baking tray with baking paper. Place the eggplant slices on the tray and top with the tomatoes, oregano, salt and pepper. Top each pile with a chicken breast and sprinkle with the parmesan and mozzarella. Bake for 20 minutes or until the cheese is golden and the chicken is cooked through. Too easy!

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