Rosemary Chicken Fillets with Zucchini-Paprika Vegetables

Ingredients

• 4 chicken breast fillets
• 2 rosemary sprigs
• 1 eggplant
• 3 zucchinis
• 2 Garlic cloves
• 2 red bell pepper halves
• 2 Tomatoes
• 200 ml white wine
• sugar
• Salt
• Pepper (freshly ground)
• olive oil (for frying)

Instructions

1. 1.

   Wash and pat dry the chicken breasts.

2. 2.

   Remove rosemary needles and finely chop them.

3. 3.

   Wash, trim, quarter the eggplant lengthwise, and cut into large pieces.

4. 4.

   Wash, trim, and slice zucchinis into thick rounds.

5. 5.

   Peel garlic cloves and finely mince them.

6. 6.

   Wash bell peppers, peel skin with a vegetable peeler, halve, remove seeds and stem, then roughly dice.

7. 7.

   Heat tomatoes briefly, peel, quarter, remove stems, and dice.

8. 8.

   Season chicken with salt, pepper, and sprinkle rosemary. In a pan with hot olive oil, sear all sides quickly, then cook over medium heat for about 6-8 minutes until golden brown.

9. 9.

   Sauté garlic briefly in hot oil in a pan. Add eggplant and zucchini, deglaze with white wine. Stir in tomatoes and bell pepper, simmer for about 5-6 minutes, stirring occasionally. Season with sugar, salt, and pepper to taste.

10. 10.

    Arrange vegetables on plates and place chicken on top. Serve.