- 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
- 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.