Baked Chicken With Eggplant, Zucchini And Tomato Ragout

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Makes: 4 servings adjust

Directions

Ingredients

  • Olive Oil
  • 4 Boneless Skinless Chicken Breasts
  • Salt and Pepper

Step 1

Preheat the oven to 375°F (190°C). Heat a large heavy-based frying pan and add 3 tablespoons of the olive oil. Season the chicken with salt and pepper.
 

Step 2

Sear the chicken breasts in batches: cook skin-side down for 3 to 4 minutes, until golden brown, then turn over and cook the other side for 2 to 3 minutes. Transfer to a plate.

Ingredients

  • 1⁄2 Onion, roughly chopped
  • 2 cloves Garlic, chopped
  • 1 medium Eggplant, chopped
  • handful Fresh Thyme
  • handful Fresh Rosemary

Step 3

Add the remaining oil to the pan and tip in the onion, garlic, eggplant and a few thyme and rosemary sprigs (or the dried herbs). Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent and the eggplant are starting to soften. Season generously with salt and pepper.

Ingredients

  • 2 small Zucchini, chopped
  • One Half Glass Dry White Wine

Step 4

Add the zucchini, then pour in the wine and simmer until it has reduced by half. In the meantime, put an oiled large roasting pan in the oven to warm up.

Ingredients

  • 4 Plum Tomatoes (Italian), peeled seeded chopped

Step 5

Stir the tomatoes through the vegetables, then tip everything into the roasting pan. Place the seared chicken breasts on top and scatter over some more herb sprigs. Bake in the oven for 5 to 10 minutes, depending on the thickness of the chicken, until firm and cooked through.
 

Step 6

Rest for 5 minutes before serving on warm plates, either spooned on top of pasta or rice or with crusty bread on the side.
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