Recipe: Balsamic and Tomato Roast Chicken.

Balsamic and Tomato Roast Chicken.
Source: Chef Mar a

Aubergine (1 per 4 guests)
Chicken breast (1 pp)
Tin tomatos
Balsamic vinegar (to taste)((in my opinion the more the better))
olive oil
2 tbs brown sugar
Black pepper
basil leaves

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

Slice the aubergine into long lengths (straight through to middle and so on) lay the aubergine in the bottom of a baking tray, 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 chix), then pour on the tomato mix.

Cook in a medium/high oven for 25-30 mins.

Garnish with the basil and serve.