Summary

Ingredients

• 4 chicken breast fillet (s)
• Salt and pepper, whiter from the mill
• 3 tablespoon oil
• 30 g butter
• 1 eggplant (s) or zucchini
• 1 clove garlic
• 2 tomato (s)
• 1 teaspoon oregano, dried
• some cheese (Emmentaler), grated
• Fat for the shape

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Instructions

1. Wash the chicken breasts, peel them, pat dry and cut in half diagonally in the middle. Season with salt and pepper.
2. Heat 1 tablespoon of oil and butter in a pan and fry the chicken breasts in it. Take out and put in a greased baking dish.
3. Wash the aubergine or zucchini, pat dry and cut across into 8 thick slices. Add the remaining oil to the pan, heat it and fry the vegetables in it.
4. In the meantime, peel off the garlic and squeeze in. Season with salt and pepper. Place the vegetable slices on the chicken breast pieces.
5. Wash the tomatoes, pat dry, cut into 8 slices and spread on the vegetables. Preheat the oven to 200 ° C.
6. Sprinkle the contents of the baking dish with oregano and then with cheese. Bake in the hot oven for about 15 minutes (top heat).