Balsamic and tomato roast chicken

A lush, full-flavored chicken dish ideal for dinner parties


  • 4 thick slices aubergine
  • 4 chicken breast fillets
  • 400 g can whole, peeled tomatoes (drained and quartered)
  • 2 tblsp salted capers (rinsed)
  • 55 ml balsamic vinegar
  • 1 tblsp olive oil
  • 2 tblsp brown sugar
  • a handful of basil leaves
  • black pepper


  1. Preheat the oven to 200 °C (400°F/Gas 6).
  2. Place the aubergine in the bottom of a baking dish and top each slice with a chicken fillet.
  3. Combine the tomatoes, capers, balsamic vinegar, oil and sugar and spread over the chicken fillets.
  4. Bake for 20 – 25 minutes or until the chicken is cooked through.
  5. Sprinkle with the basil leaves and cracked pepper and serve with a rocket salad.


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