Chicken breast with raspberry filling, eggplant slices and mashed potatoes

Ingredients for 2 servings:

• 450 g eggplant(s)
• 40 g cheese, Emmental (grated)
• 600 g chicken breast
• 80 g raspberries
• 400 g potatoes (peeled)
• 1 carrot(s) (diced)
• 35 g butter
• 50 ml milk
• 50 ml olive oil (mild)
• 1 tsp basil (finely chopped)
• 1 tsp dill (finely chopped)
• 1 tsp rosemary (finely chopped)
• 1 cardamom pod(s), (finely chopped)
• some nutmeg (freshly ground)
• 1 pinch(s) pepper (freshly ground)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Finely puree the dill, rosemary, basil, cardamom, and raspberries. Cut a hole in the side of the chicken breast with a sharp knife for filling. Use a funnel or syringe to fill the raspberry and herb purée into the pockets of the chicken breast. Secure the openings in the chicken fillets with a toothpick and some kitchen string to prevent the filling from leaking out. Cut the eggplant into approximately 5cm thick slices and place them slightly overlapping in a baking dish. Drizzle with a little olive oil, season with pepper and salt, and bake in the oven for 45 minutes at 200°C. Sear the chicken breast in a pan with 20g of butter for about 5 minutes, then transfer to an ovenproof dish with a lid and cook in the oven at 200°C for 30 minutes. Sauté the diced carrots in a saucepan with 15g of butter. Then add water with the peeled potatoes and simmer for 20 minutes. Mash the cooked potatoes with milk, grated Emmental cheese, nutmeg, pepper, and salt.