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Balsamic & Tomato Roast Chicken
Our dear friends Mark and Kit came over to meet the new baby last night, so my kid and I decided to cook for them. Since Donna Hay’s  Off the Shelf cookbook was already out on the counter we thought we’d try one of her chicken recipes. Baking chicken breasts for company is always a dicey move because they get overcooked so easily, but the tomatoes and balsamic kept this dish surprisingly moist. Even Mark and Kit commented on how perfectly well done the chicken was! My kid had a blast making it and even asked to taste the capers before putting them in the bowl. Score 1 for capers.
What I liked best about making this with my kid was that he kept asking to smell the mixture. In the past he’s hated when we made things with vinegar, but this combination of vinegar and sugar was very appealing to his nose; making him much more interested in the dish. It’s also what made the dish so interesting to eat! Now for the recipe…
Balsamic & Tomato Roast Chicken Recipe
Prep Time: 10 mins Cooking Time: 20 to 25 mins
4 thick slices eggplant
4 chicken breast fillets
1 14 oz can whole peeled tomatoes (drained + quartered
2 tablespoons salted capers (rinsed)
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves
cracked black pepper
Preheat the oven to 400 degrees. Place the eggplant at 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. Add the 1/2 basil leaves and bake for 20 to 25 minutes or until the chicken is cooked through. Garnish with remaining basil and pepper and serve. Makes 4 servings.
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 Donna Hay’s: http://www.donnahay.com.au/
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