Balsamic and Tomato Roast Chicken

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This is a meal that presents really well and looks like you put effort into it, but actually it’s super fast and easy to make. It’s a recipe that I adapted from something in Donna Hay’s ‘Off the Shelf’ cookbook. I’ve just borrowed several cookbooks from a friend and will be seeing what I can “reinvent” in a real food paleo way.

Ingredients

• 1 eggplant, cut lengthwise into slices
• 4 chicken breasts (we only made 3)
• 400 grams (14oz) can of whole peeled tomatoes, drained and quartered
• 2 Tablespoons capers
• 1/4 cup (2oz) balsamic vinegar
• 1 Tablespoon olive oil
• 1 Tablespoon honey (optional–I think it’s sweet enough without it)
• Handful of fresh basil leaves
• Salt and pepper to taste

What to do

1. Preheat the oven to 200 C (400F).
2. Slice the eggplant lengthwise. My slices were about 1/4 inch (0.5cm) and I did not peel the eggplant.
3. Lay the eggplant in the bottom of a baking dish.
4. Lay a chicken breast (uncooked, but salted and peppered) on top of each eggplant slice.
5. Drain and quarter the canned tomatoes.
6. Mix the tomatoes, capers, balsamic, oil and honey (if using) in a small bowl and then spoon it over the chicken breasts.
   

   Mix together in a small bowl

   

   Ready for the oven

    

7. Bake 20-25 minutes or until the chicken is cooked through.
8. Sprinkle fresh basil leaves over the top before serving.
   

   Dinner is served

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