Baked Chicken Breasts with Italian Vegetables

Summary

Ingredients

• 4 chicken breast fillet (s)
• 2 points mozzarella
• 8 tomato (s)
• 400 g zucchini
• 2 eggplant (s)
• 0.5 tube ½ tomato paste, seasoned
• 0.5 ½ glass Genovese pesto
• 2 cloves garlic, finely chopped
• mustard
• thyme
• salt and pepper
• some sugar
• some oil for frying
• some water

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Instructions

1. Salt and pepper the chicken breast fillets and fry on both sides in a pan. Take out and put in an ovenproof dish. Brush with pesto on both sides. Cut two tomatoes and the mozzarella into slices. Top the chicken breast fillets first with the tomatoes and then with the mozzarella.
2. Gratinate in a preheated oven at 200 ° C until the mozzarella is tenderly browned (approx. 15 minutes).
3. Wash the zucchini and cut into slices. Wash the aubergines first, then quarter them lengthways and cut into pieces. Halve the 6 remaining tomatoes twice and cut into pieces. Peel the garlic and cut in half lengthways.
4. Put some oil in a deep pan, add garlic and thyme (preferably fresh sprigs of thyme) and fry briefly in it - then remove again. If you like, you can leave the finely chopped garlic in it completely, it gives a more intense aroma. Dried thyme leaves can of course also be left in there.
5. Fry the eggplant and zucchini briefly in it. Deglaze with a little water and cover with a lid so that the vegetables can steam. After about 5-10 minutes, add the tomatoes, 1/2 tube of tomato paste and 2 tablespoons of pesto. Let simmer briefly until the tomatoes are cooked. Finally, season with salt, pepper, mustard and a little sugar.
6. We eat this with no other side dish, but I think white bread should go well with it.