Balsamic and Tomato Roast Chicken
4 thick slices eggplant, cut lengthwise
4 chicken breast fillets
1 x 14 oz can whole peeled tomatoes, drained and quartered
2 tbsp salted capers, rinsed
¼ cup balsamic vinegar
1 tbsp olive oil
2 tbsp brown sugar
¼ cup whole basil leaves
cracked black pepper
Preheat the oven to 400F. 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 an arugula salad.
-Donna Hay, Off the Shelf: Cooking from the Pantry