- 1 small eggplant, cut into thin strips
- 1 piece of pumpkin, cut into thin slices
- extra virgin olive oil
- season: sea salt & fresh-ground black pepper
- 1 organic chicken breasts cut in half
- 3 small canned tomatoes & puree
- 1/4 cup grated Parmesan cheese
- fresh basil leaves or dried basil & oregano
- 1 lemon
- 2-3 cloves of garlic
Heat the grill. Arrange the eggplant & pumpkin in a single layer on a large flat baking plate. Sprinkle with extra virgin olive oil, lemon juice & chopped garlic. Season and put aside.
Place the chicken breasts on a plate or board and sprinkle with olive oil. Take the rind of a quarter of lemon and sprinkle that over the chicken along with the juice of the lemon quarter. Season with paprika, salt and pepper, rub the season & lemon rind over the chicken and put aside.
Put the veggies under the grill and cook for about 5 minutes on each side or until golden brown.
Cook the chicken for a few minutes on each side in a fry pan on high heat. Get the chicken frying golden brown with some olive oil. When nearly cooked put a dob of butter in and a chopped garlic clove to add flavor. When the chicken is ready (golden on outside but moist and pink inside) then take it off the heat and place on chopping board. Carve the chicken into about 6 long slices per half breast.
Now when the veggies are cooked take out of oven and place chopped tomatoes on top along with the chicken. drizzle lemon juice over and parmesan cheese and bake in oven for 20 - 15 minutes. Serve and enjoy!