Stuffed Italian-style Chicken

Heat half of the olive oil with the butter in a large saucepan over a medium heat until the butter stops foaming.

Add the onions and saute the onions for 6-7 minutes stirring occasionally until they start to soften and turn brown.

Add the diced tomatoes and continue to cook for 3-4 minutes. Add the balsamic vinegar and season to taste. Reserve to one side.

Pre-heat the oven to 180°C | 350F | gas 4.

Arrange long slices of aubergine in the middle of the butterflied chicken breasts and fold the chicken

back over to create 'sandwiches. '

Place a sprig of rosemary on the top of each sandwich and tie with string to secure well. Brush all over with the groundnut oil and season well.

Heat a large ovenproof frying pan over a medium-high heat for 1-2 minutes until hot and then sear the chicken sandwiches for 3-4 minutes, until golden all over.

Meanwhile, arrange the cherry tomatoes on a lined baking sheet and drizzle with the extra-virgin olive oil and season. Pre-heat the grill to hot.

Transfer to the oven and cook until the chicken breasts are firm yet springy to the touch and the aubergine inside is soft; usually 10-12 minutes.

Place the cherry tomatoes under the grill until the skins start to peel away; 5-6 minutes.

Reheat the onions and tomato mixture, stir in the chopped rosemary and arrange on serving plates.