Ingredients
- 4 organic skinless boneless chicken breast halves (organic)
- 1 medium-sized eggplant, peeled and cut into 3cm cubes
- 4 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 2 shallots, minced
- 3-4 anchovy fillets packed in oil, chopped (or 1/2 teaspoon anchovy paste)
- 1/2 cup white wine (120 ml)
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 1 1/2 teaspoons capers, chopped
- 500 g vine-ripened cherry tomatoes
- 1 fresh red chili, deseeded and sliced into strips
- handful of fresh flat-leaf parsley, chopped
- 1-2 sprigs oregano, leaves removed and finely diced
- handful of fresh basil, chopped
- freshly ground black pepper
- additional salt may not be needed, so be sure to taste for seasoning
- handful of fresh grated parmesan cheese (optional)
Instructions
- Flatten any thick slices of chicken with a meat hammer (or a rolling pin!) so that they are even, season with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sear chicken on both sides until golden brown, about 6 to 8 minutes. Transfer chicken to a plate and set aside.
- Reduce heat to medium, add remaining oil and eggplant cubes and sauté until the edges begin to brown, about 4-5 minutes. Add garlic, shallot, and anchovies and sauté for an additional 2 minutes.
- Add the wine, olives, capers, tomato and red chili and increase the heat to medium high, until it reaches a simmer.
- Add the chicken to the pan, reduce the heat to low and simmer, covered, until cooked through, about 15-20 minutes, turning chicken once as it cooks. Stir in the oregano and parsley. Season sauce with freshly ground pepper and salt, to taste.
- Transfer the chicken onto a serving platter, spoon the sauce over the chicken and garnish with basil and parmesan, if using.
- This dish is particularly tasty served over pasta or polenta. Enjoy!