Chicken with baked eggplant and tomatoes

Calorie content for 1 serving: 359 kcal.

• fats: 8g.

• proteins: 33g.

• carbohydrates: 6g.

This dish is a real Mediterranean food with lots of proteins, antioxidants, folic acid and minerals.

Ingredients:

3 servings:

• 1/2 red sweet pepper;

• 1/2 eggplant;

• 2 tomatoes;

• 100 g mushrooms with large caps;

• 1/2 onion;

Olive oil

• 1.5 teaspoon of tomato paste;

• 60 ml chicken broth;

• 3 teaspoons of dry white wine;

• 250 g chicken breast fillets without skin and bones;

• 3 thin strips of bacon;

• 3 branches of rosemary.

Cooking method:

Preheat the oven to 200 degrees. Cut the peppers and eggplant into medium-sized pieces for easy eating. Cut the tomatoes into quarters, cut the mushrooms in half, and cut the onion into rings. Toss the vegetables, arrange on a baking sheet, drizzle with oil and roast for an hour until browned and limp, flip once. Combine the tomato paste, broth and wine, then pour into the skillet and cook for about 10 minutes until the liquid begins to thicken. Meanwhile, cut the bacon slices in half. Wrap chicken breasts with rosemary sprigs in bacon and secure with a wooden skewer or toothpick. Heat a skillet over medium heat and brush with oil. Cook chicken bundles for 2-3 minutes on each side. Then cover with a lid and cook for another 10-15 minutes until the chicken is fully cooked. Remove toothpicks. Serve chicken on plates with roasted vegetables and sauce.