Ingredients
4 pieces of chicken breast
1 eggplant
2 large marrows
Tomatoes, large
200g mozzarella
50g margarine
Flour
Seasoning

Method

Cut the breast into eight pieces (two per person).

Heat some margarine. Season the chicken, pass each piece through flour and lightly fry in the margarine to a golden colour.

Cut the eggplant and marrows lengthwise. Grill on both sides and let them cool for a bit.
Slice the tomatoes into thick slices. Take a slice of eggplant and put a slice of grilled marrow, chicken and tomato on top.

Put these parcels in an earthenware dish, one after the other.

Sprinkle some chopped mozzarella on top and bake in a hot oven for 25 minutes.

Serve hot.

Anton Dougall is an Expert on Maltese food.

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