Recipe for Breast of Chicken with Herbs and Braised Aubergine 
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Yield:
6 servings
Ingredients:
Amount Ingredient
6 x 200 g, (7oz) chicken supremes
2 x Lemons, zest of
50 ml Extra virgin olive oil, (2fl oz)
1 bn Flat leaf parsley, picked and chopped
10 x Leaves of oregano, chopped
3 med Red chillies, seeded and finely chopped
----------------- FOR THE AUBERGINE CONFIT ----------------
2 med Aubergines, approx 800g (1lb 12oz) total, peeled
100 ml Olive oil, (3 1/2fl oz)
3 x Red chillies, seeded and finely chopped
1 x Lemon, juice of
----------------- FOR THE CHILLI VINAIGRETTE ----------------
100 ml White wine, (3 1/2fl oz)
2 tbl White wine vinegar
1 sm Red onion, peeled and diced
1 x Hot red chilli, seeded and diced
100 ml Chicken stock, (3 1/2fl oz)
50 ml Ground nut oil, (2fl oz)
Instructions:
Instructions: Pre-heat the oven to 200 C/400 F/gas mark 6

Mix the lemon zest, olive oil, parsley, oregano and chilli together and force 2/3 of it underneath the skin of the chicken breasts. Heat a large oven proof frying pan with a little olive oil, place the chicken breasts into this skin side down and fry for about 2 minutes.

Transfer to the oven and roast for a further 12 minutes.

During this time, cut the aubergines in half, into slices and then into french fry sized strips. Place into a pan with the olive oil, chilli and lemon juice, then braise over a medium heat for 10 minutes. Reserve until needed.

Make the vinaigrette by reducing the white wine and white wine vinegar with the diced red onion and chilli, add the chicken stock and ground nut oil then whisk in the honey, season to taste and set aside.

Remove the chicken breasts from the oven and serve on top of the aubergine. Spoon the vinaigrette around and sprinkle the remainder of the herb, lemon and chilli mixture over the top.

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