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Name: Balsamic & Tomato Roast Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 thick slices eggplant (aubergine) cut lengthwise; 4 chicken breast fillets; 1 x 400g (14 ounce) can whole peeled tomatoes drained and quartered; 2 tablespoons salted capers rinsed; 1/4 cup (2 fluid ounnces) balsamic vinegar; 1 tablespoon olive oil; 2 tablespoons brown sugar; 1/4 cup whole basil leaves; cracked black pepper

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INGREDIENTS

4 thick slices eggplant (aubergine) ; cut lengthwise
4 chicken breast fillets
1 x 400g (14 ounce) can whole peeled tomatoes ; drained and quartered
2 tablespoons salted capers ; rinsed
1/4 cup (2 fluid ounnces) balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves
cracked black pepper

Recipe

INSTRUCTIONS

Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.

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Nutrition

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Serving Size: 1 Recipe (19g)
Recipe Makes: 4 Servings

Calories: 61
Calories from Fat: 8 (13%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 131.3mg		5 %
Potassium 20mg		1 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 13.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 61

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