Summary

Ingredients

• 1 onion (s), vegetable onion (approx. 300g)
• 1 zucchini, (approx. 300g)
• 1 aubergine (s), (approx. 400g)
• 500 g tomato (s)
• 100 g cherry tomato (s)
• 2 cloves garlic
• 5 tablespoon olive oil
• salt and pepper
• 1 teaspoon herbs Provence
• 125 ml tomato juice
• 4 chicken breast fillet (s) (approx. 150g each)
• Rosemary, for garnish

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Instructions

1. Dice the onion. Cut the zucchini into slices and the aubergine into pieces. Halve cocktail tomatoes, dice tomatoes, finely chop garlic.
2. Heat 3 tablespoons of oil. Fry the onion, zucchini and aubergine in it. Add the garlic and tomatoes. Season with salt, pepper and dried herbs. Pour in the tomato juice and simmer for about 15 minutes.
3. In the meantime, salt and pepper the chicken breast fillets. Fry in the remaining 2 tablespoons of oil, turning over a medium heat, for about 12 minutes.
4. Cut the fillets into slices and arrange on plates with the vegetables. Serve garnished with rosemary.
5. Herbal baguette goes well with it.