4 chicken supremes, wing bones removed 1 aubergine, sliced 4oz/100g Caerphilly cheese, thinly sliced For the tomato sauce: 3 Tbs. oil 1 onion, peeled and chopped fine 2 cloves garlic, crushed 14oz/400g can chopped tomatoes 1 Tbs. tomato puree 2 Tbs. dry white wine few basil leaves, chopped salt and ground pepper
Instructions
1) First make the tomato sauce. Heat 2 Tbs. oil in a pan and fry onion and garlic over low heat until soft. Add tomatoes, tomato puree, wine and basil. Season. Bring to the boil, then simmer until reduced by a third and thickened.
2) Meanwhile, prepare the chicken. Separate the top fillet from the under fillet-it pulls away easily.
3) Fry aubergine slices in remaining oil until softened and golden. Cool and drain on kitchen paper.
4) Insert aubergines into chicken breasts between fillets with slices of cheese and seasoning. Place in an ovenproof dish and brush with oil.
Bake, covered with foil at 400F, 200C for 20 minutes or until chicken is cooked.
5) Spoon tomato sauce over and top with grated Caerphilly. Return to oven for a further 10 minutes, or until cheese has melted and browned.
