Balsamic Chicken

Ingredients

• 4 single organic chicken breasts
• 1 punet cherry tomatos
• 2 garlic bulbs (10-15 cloves)
• 1/2 cup organic balsamic vinegar
• 1 large eggplant
• 1 can whole peeled tomatos
• fresh rosemary
• brown sugar
• olive oil
• dried herbs - basil, thyme or oregano

Directions

Pre-heat oven to 180C/350F

Cover the base of a large baking dish with a thin layer of olive oil. Next sprinkle the base generously with brown sugar, then place down four large slices of eggplant (these should be rougly cut to the size of each chicken breast). Add a layer of brown sugar to each eggplant slice, then place chicken on eggplant (1 chicken breast per slice of eggplant) followed by an additional layer of brown sugar.

Slice the whole peeled tomatos into small strips and place on top of each chicken breast. Sprinkle with sea salt, cracked pepper, dried herbs and brown sugar. Place 1 sprig of rosemary on top of each chicken breast and place whole cherry tomatos and whole garlic cloves in and around the chicken. Coat ingredients with a liberal layer of balsamic vinegar, followed by another layer of brown sugar.

Bake for 30-40min in a convection oven or 25-30 min if using fan forced.

Serve with a mixed baby greens salad, cubed cheddar cheese and cherry tomatos. Use excess sauce from the chicken as the salad dressing.

Enjoy!