Baked chicken breast fillets with Italian vegetables

Ingredients for 4 servings:

• 4 chicken breast fillets
• 2 points mozzarella
• 8 tomatoes
• 400 g zucchini
• 2 eggplant(s)
• ½ tube(s) Tomato paste, seasoned
• ½ jar Pesto Genovese
• 2 cloves garlic, finely chopped
• Mustard
• Thyme
• salt and pepper
• some sugar
• some oil for frying
• some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the chicken breast fillets with salt and pepper and sear them on both sides in a pan. Remove and place in an ovenproof dish. Spread both sides with pesto. Slice two tomatoes and the mozzarella. Top the chicken breast fillets first with the tomatoes and then with the mozzarella. Bake in a preheated oven at 200°C until the mozzarella is lightly browned (approx. 15 minutes). Wash the zucchini and slice them. Wash the eggplants first, then quarter them lengthwise and cut into pieces. Halve the remaining 6 tomatoes twice and slice them. Peel the garlic and halve it lengthwise once. Add a little oil to a deep pan, add the garlic and thyme (fresh thyme sprigs are best), and sear briefly, then remove. If you like, you can leave the finely chopped garlic in completely; this will give a more intense flavor. You can, of course, leave the dried thyme leaves in. Now briefly fry the eggplant and zucchini in the pan. Deglaze with a little water and cover with a lid to allow the vegetables to steam. After about 5-10 minutes, add the tomatoes, 1/2 a tube of tomato paste, and 2 tablespoons of pesto. Simmer briefly until the tomatoes are cooked. Finally, season with salt, pepper, mustard, and a little sugar. We’re eating this on its own, but I think white bread would go well with it.