4 boneless chicken breasts
Wild Country Roast Tomato & Cumin Chutney
4 slices eggplant
100g goat feta or crumbly goat cheese (could also use cows milk feta).

Simply pan fry the skin side of the chicken breast in a little oil. Flip over and sear the underside. Place the chicken breasts in a baking dish skin side up, a slice of eggplant, a tablespoon of Roast Tomato & Cumin Chutney smeared over the eggplant then finally the crumble goats feta cheese on top.

Bake for 20 - 30 minutes at 180C or until breast meat is cooked through.

Serve with a tossed green salad.

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Roast Tomato & Cumin Chutney

Roast Tomato & Cumin Chutney

In Stock$8.00 each

Aromatic chutney for cheese, chicken or seafood.

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