Pesto chicken with caramelised aubergine, roast tomatoes and black olives
recipe
Pesto chicken with caramelised aubergine, roast tomatoes and black olives
No commentsIngredients
- 6 chicken mini-fillets (around 250g / 9 oz)
- 2 tbsp green pesto
- 3 plum tomatoes, halved
- 1 large Aubergine, cut into 3cm (generous 1") diced
- 8 black olives, stoned and sliced
- 2 1/2 tbsp extra virgin Olive oil
- 1 tablespoon clear honey
- 1 tablespoon sweet chilli sauce
- Salt and pepper
Serves:
2
Directions
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- Preheat the oven to //Gas Mark Put a baking tray into the oven to heat through. Coat the chicken fillets with tablespoon olive oil and season with salt and pepper, then set aside.
- Toss the aubergine with tablespoons olive oil, the honey and chilli sauce and season with a little salt. Take the hot baking tray out of the oven and speedily tip the aubergine onto it. Spread out and return to the oven. Roast for minutes, turning once or twice.
- Arrange the tomato halves in a lightly oiled oven-proof dish, cut sides up and drizzle tablespoon olive oil over them. Season with salt and pepper. Put in the oven about minutes after the aubergine and leave to roast for minutes until very tender.
- About minutes before aubergine and tomatoes finish cooking, heat a medium frying pan over a moderate heat. Add the chicken mini fillets and fry for minutes on each side until golden brown and just cooked through. Toss with the pesto.
- To serve, divide tomatoes between plates, add the tender aubergine pieces, then top with chicken and scatter with olives.
- Serve immediately.
Source: Seeds of Change
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