Balsamic and Tomato Roast Chicken (or Fish)
3 smallish zucchinis sliced lenthwise into 3 or 4 slices (the recipe actually used eggplant) if you don't like either you could use potato or pumpkin slices.
2 - 3 chicken breasts sliced lengthwise into thinish fillets (vegos could use fish)
1 x 400 can whole peeled tomatoes drained & quartered (or 4-5 fresh tomatoes quartered)
2 tablespoons salted capers, rinsed (didn't have, didn't use)
1/4 cup balsamic vinegar
1 tab olive oil
2 tab brown sugar
1/4 cup whole basil leaves
cracked black pepper
Preheat oven to 200 degrees. Place the zucchinis (or eggplant if preferred) in the bottom of a baking dish and top with chicken fillets. Combine the tomatoes, balsamic, oil and sugar and spread over the chicken. Bake for 20 - 25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket salad.
(I added some of the chopped up basil leaves at the beginning of the cooking time. I served mine with mashed potato & pumpkin and some extra veg. It's a little runny when cooked so you need something to soak up the yummy juices - couscous would probably work well).
3 smallish zucchinis sliced lenthwise into 3 or 4 slices (the recipe actually used eggplant) if you don't like either you could use potato or pumpkin slices.
2 - 3 chicken breasts sliced lengthwise into thinish fillets (vegos could use fish)
1 x 400 can whole peeled tomatoes drained & quartered (or 4-5 fresh tomatoes quartered)
2 tablespoons salted capers, rinsed (didn't have, didn't use)
1/4 cup balsamic vinegar
1 tab olive oil
2 tab brown sugar
1/4 cup whole basil leaves
cracked black pepper
Preheat oven to 200 degrees. Place the zucchinis (or eggplant if preferred) in the bottom of a baking dish and top with chicken fillets. Combine the tomatoes, balsamic, oil and sugar and spread over the chicken. Bake for 20 - 25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket salad.
(I added some of the chopped up basil leaves at the beginning of the cooking time. I served mine with mashed potato & pumpkin and some extra veg. It's a little runny when cooked so you need something to soak up the yummy juices - couscous would probably work well).
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