Baked chicken breast fillet

Ingredients for 4 servings:

• 4 chicken breast fillets
• Salt and pepper, white from the mill
• 3 tbsp oil
• 30 g butter
• 1 eggplant or zucchini
• 1 garlic clove(s)
• 2 tomatoes
• 1 tsp oregano, dried
• some cheese (Emmental), grated
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the chicken breasts, skin them, pat them dry, and cut them diagonally in half. Season with salt and pepper. Heat 1 tablespoon of oil and the butter in a pan and brown the chicken breasts. Remove them and place them in a greased baking dish. Wash the eggplant or zucchini, pat them dry, and cut them crosswise into 8 thick slices. Add the remaining oil to the pan, heat it, and fry the vegetables. Meanwhile, peel the garlic and press it in. Season with salt and pepper. Place the vegetable slices on top of the chicken breast pieces. Wash the tomatoes, pat them dry, cut them into 8 slices, and arrange them on top of the vegetables. Preheat the oven to 200°C. Sprinkle the contents of the baking dish with oregano and then with cheese. Bake in the hot oven (top heat) for about 15 minutes.