Parmigiana-stuffed chicken supremes

Method

1. First make a tomato confit: put the tomatoes in a small saucepan with the extra-virgin olive oil, garlic, oregano, basil, a pinch of salt and a few grinds of black pepper. Gently cook over a low-medium heat for 30 minutes, then set aside to infuse and cool.
2. Beat the butter with an electric mixer, then add the parmesan and half the cooled tomato confit. Beat again until combined.
3. Use a thin, sharp knife to cut a long, thin pocket lengthways in each supreme, being careful not to push the knife all the way through. Use a teaspoon to stuff the whipped butter mixture inside the cavity. Divide up the diced mozzarella equally, then stuff half inside each piece of chicken alongside the butter.
4. Heat the oven to 180°C fan/gas 6. Put the flour, egg and breadcrumbs in 3 separate shallow bowls, seasoning the flour with salt and pepper. Coat each stuffed chicken supreme in flour, then in egg, then in breadcrumbs, shaking off the excess each time. Repeat the egg and breadcrumb stages for an extra crunchy finish.
5. Heat a generous glug of olive oil in a heavy frying pan over a medium heat until shimmering hot. Add the supremes, then cook for 4 minutes on each side until golden brown. Carefully transfer to a baking tray or dish (setting the frying pan to one side for later), then bake for 18-20 minutes until cooked through and golden all over.
6. After the chicken has been in the oven for 10 minutes, put the diced aubergine in the same pan used to fry the chicken. Cook over a medium-high heat for 8 10 minutes until soft and caramelised, then scoop out with a slotted spoon and add to the remaining confit. Season to taste with salt and pepper.
7. Serve the breaded supremes on a bed of the aubergine and tomato mixture, garnished with a few basil leaves and an extra grating of parmesan.