Method
- Lay the chicken breasts out flat then rub all over with the herbs. Peel and finely chop the onions and the garlic. Cut the skin of the tomato a few times, put in a bowl and pour over boiling water. remove the skin and chop the flesh. Coarsely chop the aubergine and the courgettes. Cut the peppers in half, remove the seeds and white pith and cut into wide strips.
- Heat 2 tablespoons of the oil in large pan, add teh chicken breasts and fry for 8 minutes. Turn over and fry for another 5 minutes. Remove from the pan and season well with salt and pepper.
- Add the onions, garlic, aubergine, courgettes and peppers with the rest of the oil. Fry, stirring, for 10 minutes or until the vegetables have softened. Add the tomato and season with salt and pepper.
- Cover the pan and simmer over low heat for about 10 minutes. Stir in the parsley and put the chicken breasts on top. Cover and simmer for another 10 minutes. Serves the chicken whole or sliced and add to the vegetables. Garnish with the basil leaves.
