Supreme of chicken with eggplant


6 thin chicken breast slices
250 g mozzarella
3 tomatoes
1 eggplant
dry oregano
extra virgin olive oil
salt, black pepper



Cut the eggplant into slices. Grill or bake it in a pan with a little salt. Afterwards, season with a little olive oil and chopped basil to taste.

Flour the chicken slices and fry for 3 minutes per side in a pan with a little oil. Season with a little salt and then place 1 slice of eggplant on each slice of chicken. Top it with a slice of mozzarella.

Cover the pan with a lid and lower the heat. Let it cook until the mozzarella begin to melt.

Cut the tomatoes into cubes. Sauté in oil, add salt and season with a pinch of oregano and a few leaves of marjoram.

Serve the chicken slices with the tomato sauce.



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