Grilled Chicken with Goats Cheese & Roast Tomato & Cumin Chutney

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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