Chicken with aubergine and mozarella


Serves 2 – 4

2 large chicken breasts, each cut into 3 thin slices

2 small aubergines, each cut lengthways into three slices

3 long red peppers, sliced lengthways, seeds removed

2 cloves garlic, chopped

1 ‘ball’ of mozarella, cut into 6 slices

salt, pepper, thyme, olive oil

Brush the slices of chicken, aubergine and red pepper with olive oil and cook on the griddle or grill.


In an oiled oven-proof dish arrange the aubergine slices, cover each with a piece of chicken, sprinkle over the chopped garlic and some thyme, add the slices of pepper and mozarella, some more thyme and a little olive oil.


Cook under the grill until the mozarella is bubbling, melting and browning slightly.  Serve with rice, sautéed potatoes or crusty bread, and a glass of red or rosé wine.


3 responses to “Chicken with aubergine and mozarella

  1. Pingback: Summer Sunday lunch | olivesandartichokes

  2. Ooh – gorgeous! Wish I´d seen this before lunch (roasted chicken thighs with lemon and rosemary). Which was nice, but not a nice as this!

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