4 boneless chicken breasts
362 Grillhouse Tomato Kasundi
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 or two of the Tomato Kasundi 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.