Balsamic Chicken and Eggplant
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Ingredients
| 1 | eggplant, cut lengthwise into 4 thick slices | | 4 | boneless, skinless chicken breasts | | 1 can (14 oz.) | whole tomatoes, drained and cut into quarters | | 2 tbsp. | capers, drained and rinsed (use the salted capers if possible) | | 1/4 cup | balsamic vinegar | | 1 tbsp. | olive oil, plus extra to lightly coat the baking dish | | 2 tbsp. | brown sugar | | 1/4 cup | loosely packed small, whole basil leaves | | Freshly ground black pepper |
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Instructions
Preheat oven to 400°F. Lightly oil a baking dish, large enough to fit the eggplant slices in one layer. Place the eggplant in the prepared baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, vinegar, oil and sugar and mix well. Spread this tomato mixture over the chicken breasts. Bake for 20-25 minutes or until the chicken is cooked through.
To serve:
Sprinkle the chicken with the basil leaves and serve.
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