Griddled Chicken Breast, Aubergine and Classic Basil Pesto Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

3 aubergines
4 chicken breasts
1 jar Sacla' Classic Pesto or Sacla' Pesto alla Genovese
salt & pepper
Optional Tomatoes
800g tomatoes
1 onion
extra virgin olive oil
Salt & pepper
handful of fresh basil leaves

Instructions

Heat the griddle pan until smoking. Lay the chicken breasts on it and leave for 6 minutes.

Turn over and leave for another 6 minutes. Take off and Move to heated oven to rest.

Slice the aubergines lengthways into slices about as thick as your finger. You need 8 slices in all. Place them on the griddle and griddle away for 3 minutes.

Turn over and griddle the other side for 3 minutes. Spread each slice of aubergine with a decent helping - perhaps a teaspoonful of pesto on one side.

Place the chicken breast on top and then another pesto covered slice of aubergine on top.

Optional tomato

Dice the onion and tomato coarsely. Don't bother to peel or deseed.

Heat 2 tbsp olive oil in a saucepan. Add the onion and fry until soft and

golden.

Add the tomato and warm through. Tear up basil leaves and

stir through.

Serve on side or even on top of chicken breast, aubergine and tomato stack.