Recipe: Balsamic and Tomato Roast Chicken

BALSAMIC AND TOMATO ROAST CHICKEN  

1 can tomatoes
balsamic vinegar to taste 
olive oil
2 tbsp brown sugar
salt & ground black pepper to taste
1 aubergine (eggplant), sliced lengthwise
4 boneless, skinless chicken breasts
basil leaves (for garnish)

Preheat oven to 350 degrees F.

Mix the tomatoes, balsamic, olive oil, brown sugar, and salt & black pepper together.

Lay the aubergine in the bottom of a baking pan or casserole dish, drizzle a little olive oil over and season. Place the chicken on top of the aubergine (1 slice of aubergine to 1 chicken) then pour on the tomato mixture.

Cook in a 350 degrees F oven for 25-30 minutes. Garnish with the basil and serve.

Servings: 4

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