4 medium chicken breast fillets (approx. 650g)
1 medium eggplant (approx. 350g)
1 green oakleaf lettuce
2/3 cup Paul Newman’s Own Aioli

Pesto:
2 cups loosely packed basil leaves
1 small clove garlic
2 tbsp extra virgin olive oil
salt, to taste

Preparation time: 10 mins
Cooking time: 30 mins
Serves: 4

1. Place the chicken breast fillets in a single layer in a pan into which they fit snugly. Add cold water to just cover the chicken. Place onto a medium heat and bring to just below boiling point. Reduce heat to low and gently poach for 6 minutes. Turn the heat off and leave the chicken in the poaching liquid for 20 minutes.

2. Meanwhile, make pesto (see below) and set aside. Remove stem from eggplant. Trim off two opposite sides of skin. Cut eggplant into four thick slices. Preheat a cast iron grill or frying pan, lightly oil the eggplant slices and cook over a medium heat until well browned and cooked through.

3. Divide the lettuce leaves between 4 plates, top with eggplant and spoon on Aioli. Remove chicken from poaching liquid and slice diagonally into 3 or 4 pieces. Place on top of Aioli and serve drizzled with Pesto.

Pesto: Place all ingredients into a small processor or blender and process to puree.