John Myers
Ingredients
- 2 Chicken breast fillets
- 1 Eggplant fresh
- 2 tbsp Capers in salt (rinsed)
- 200 g Canned tomatoes
- 2 tbsp Brown sugar
- 60 ml Balsamic vinegar
- 4 Potatoes triplets
- Rosemary fresh
- Sea salt from the mill
- Pepper from the grinder
- Olive oil
Instructions
- Preheat the oven to 200 ° degrees circulating air
- Wash the chicken breast fillets and pat dry, rinse capers in salt, drain, drain and quarter the canned tomatoes
- 2 Place thick eggplant slices, cut lengthways, in a baking dish
- Mix the balsamic vinegar, 1 tablespoon olive oil and sugar well and pour over the fillets in the mold
Rosemary Potatoes
- Halve the potatoes and place them in a baking dish with the cut side facing up, salt, pepper and pluck the rosemary and sprinkle over them - then drizzle with olive oil
- Put both casserole dishes in the oven for 25 minutes (or until the meat is done) and serve everything together and enjoy
- A stone-baked baguette also goes well with it
Nutrition
Serving: 100gCalories: 194kcalCarbohydrates: 45.7gProtein: 0.2g
