Grilled Chicken Parmigiana
Preheat the oven to 200°C and grease a medium baking dish. Place the chicken breasts on a chopping board and slice in half to achieve four flat fillets.
Heat a large frypan over high heat. Add the oil and chicken, sprinkle with a big pinch of salt and pepper. Cook for 3 minutes on each side until golden. Transfer the chicken to the prepared baking dish and top with Beerenberg Eggplant & Tomato Relish and cheese. Place in the oven for 8-10 minutes until cooked through.
Top with basil leaves, and serve with a fresh salad.