Baked Chicken with Eggplant, Tomato and Mozzarella
Ingredients
2 tablespoons olive oil
1 small eggplant, sliced into 1cm thick slices lengthwise
4 chicken breasts, skinned and boned
400g can Italian diced tomatoes
250g mozzarella cheese, thinkly sliced
basil leaves to garnish
Description
You've got to love the taste of fresh mozzarella cheese. Buy the best you can afford, I say, and use it sparingly.
Method
Preheat oven to 180C. Lightly grease an ovenproof dish.
Heat the olive oil in a frying pan. Add the eggplant slices and cook over medium heat for 4-5 minutes on each side or until golden brown and tender.
Place the chicken breasts into the prepared dish. Place a slice of eggplant on each breast, then top each with tomatoes and slices of mozzarella.
Bake for 25-35 minutes or until cooked through and the cheese is golden.
Garnish with the basil leaves and serve immediately.
Categories
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