Ingredients

• 6 vine tomatoes
• cut in half
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 4 sprigs fresh thyme
• 4 skinless chicken breasts
• wing bone attached
• 110g/4oz mozzarella
• preferably buffalo
• cut into 8 thick slices
• 75g/3oz plain flour
• 2 free-range eggs
• beaten
• 75g/3oz Japanese panko breadcrumbs (available from Japanese grocers)
• or dried breadcrumbs
• Vegetable oil
• for deep frying
• 2 aubergines
• halved lengthways
• cut into large pieces
• 3 sprigs fresh rosemary
• leaves only
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 60g/2½ oz fresh basil leaves
• 50g/2oz pine nuts
• toasted
• 50g/2oz parmesan
• freshly grated
• 2 garlic cloves
• 125-175ml/4½ -5fl oz extra virgin olive oil
• to taste

Directions

• For the roasted tomatoes
• preheat the oven to 150C/300F/Gas 1.
• Place the tomatoes
• cut-sides facing upwards
• onto a roasting tray. Drizzle with the olive oil and season
• to taste
• with salt and freshly ground black pepper. Scatter over the thyme sprigs.
• Roast the tomatoes in the oven for two hours
• or until slightly dried out. Remove from the oven and set aside to cool.
• For the mozzarella-stuffed chicken
• increase the oven temperature to 200C/400F/Gas 6. Heat the oil in a deep fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Cut a deep slit in the side of each chicken breast
• then ease the knife around to the edges of the breast to create a ‘pocket’ in the centre.
• Season the mozzarella slices
• to taste
• with salt and freshly ground black pepper. Insert two mozzarella slices into the pocket in each chicken breast.
• Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto another plate.
• Dredge each stuffed chicken breast first in the flour
• then dip them in the egg
• then roll them in the breadcrumbs until completely coated.
• Carefully lower the coated chicken breasts into the hot oil and fry for 2-3 minutes
• or until golden-brown. Remove from the pan using a slotted spoon and transfer to a roasting tray. Bake in the oven for 15-20 minutes
• or until the chicken is cooked through.
• For the aubergine
• mix together the aubergine pieces
• rosemary leaves and olive oil until the oil coats the aubergines. Season
• to taste
• with salt and freshly ground black pepper.
• Heat a griddle pan until hot
• then cook the aubergine pieces for 30-45 seconds on each side
• turning regularly
• until charred griddle marks appear on the aubergine pieces and they are cooked through.
• For the pesto
• blend the basil
• pine nuts
• parmesan and garlic in a food processor to a textured purée. (Alternatively
• crush the pesto in a pestle and mortar)
• Add olive oil to loosen the mixture and blend again until well combined.
• To serve
• place one mozzarella-stuffed chicken breast into the centre of each of four serving plates. Pile the aubergines and roasted tomatoes alongside. Drizzle over the pesto.