Balsamic & Tomato Roast Chicken
Posted by: Tuddles Sat, 16 Jul 2005, at 11:32 a.m.
4 thick slices of eggplant cut lengthwise...
4 chicken breast fillets
1 x 400 (14oz) can whole peeled tomatoes (drained and quartered)
2 tablespoons capers (rinsed)
1/4 cup (2 fl oz) balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves
cracked black pepper
Preheat the oven to 200oC (400oF). Place the eggplant in 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.