Chicken with Aubergine and Tomato

Great dish tonight guys....

Chicken with Aubergine and Tomato....1sp

I made Aubergine rolls last night which only needs half an aubergine  so I wanted to use the rest up. This recipe is meant to be cooked on the stove top but I changed it slightly. I made up the aubergine and tomato base last night and popped it in the fridge overnight, then I put it into an ovenproof dish topped it with the sealed chicken and cooked it in the oven.

Great dish but next time I think I might add a bit of Worcestershire sauce to the base as well.

This recipe serves 4 at 1sp each (if you change or add any other ingredients please remember to recalculate the sp)

Hope you try it and enjoy

Lets stay strong guys

Sue
x


Ingredients 


1 medium red pepper, cut into chunks
1 medium aubergine, cut into chunks

1 large onion 
1 can tomatoes, chopped
100g mushrooms, sliced
1 tblsp tomato puree
1 chicken stock cube made up to 100ml with hot water
50ml Dry white wine
4 medium chicken breasts
spray oil
4 bacon medallions

Method

Preheat the oven to 200deg C/180deg C / 390deg F fan/ Gas 6

Put the aubergine, pepper, onion and mushroom in a roasting tray and mix well. Spray with the spray oil and bake in the oven until the vegetables are softened (about 20 minutes). Add the tomatoes, puree, stock and wine. Bake for a further 10 - 15 minutes allowing the mixture to reduce slightly.

Meanwhile wrap each chicken breast in 1 slice of bacon . Spray a fry pan with the spray oil heat over a medium heat. Fry each chicken breast until browned turning to ensure each side is coloured.

Remove the vegetable mixture from the oven and add the chicken breast to the pan. Cook for a further 10 - 15 minutes until the chicken is cooked through.

•