Dice the zucchini and aubergine and fry briefly in plenty of olive oil along with the garlic, a pinch of salt and the herbs (if dry). Add the previously diced tomatoes and the drained olives and bring to temperature briefly - season again with herbs (fresh or dry) and season to taste (not too salty because the cheese adds a lot of salt).
Put the whole mixture in a not too large, high baking dish and spread the sheep`s cheese over it. Add the wine and about 3-4 tablespoons of olive oil. Cut the chicken breast into strips and fry briefly on both sides with a pinch of salt and herbs (if dry) and pour over the sheep`s cheese.
Put the baking dish in the oven at 220 ° C for approx. 20-25 minutes.
Place the fresh herbs on top before serving and leave the casserole dish covered for 2-3 minutes.
This goes well with rice and / or ciabatta / baguette / flat bread.