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This is food-blogger Janice Tripepi’s recipe exactly as she wrote and cooked it on EP 10 (15 Dec 2012) of the TV series Dinner Divas. Click here for more recipes.

Pollo Campagnola (Country Style Chicken)


  • 1 brinjal, cut into ˝ cm slices
  • olive oil for frying
  • 1 chicken breast – deboned
  • ˝ cup of Sasko Flour for dusting – season with a little salt and pepper
  • 1 large knob of butter
  • ˝ onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 x 410 g can of Rhodes Chopped Tomatoes with Basil & Oregano
  • 1 chicken stock cube
  • 1 slice of cheddar cheese
  • fresh basil – 5 leaves for the tomato sauce and 1 spare sprig for garnish


Wash and cut the brinjal into ˝ cm slices, then fry in a non stick pan until lightly caramelized. Remove from the pan and set aside on a piece of paper towel to drain off any excess oil.

Wipe the pan out and melt the butter on a moderate heat, add a dash of olive oil.

Coat the chicken breast in the seasoned Sasko Flour and gently brown in the olive oil and butter, once browned, remove the breast from the pan and keep warm in a bowl – covered or in a piece of tin foil.

In the same pan, add a little extra butter if you need and then add the garlic , onion, chicken cube or salt and pepper and fry until lightly browned before adding the canned tomatoes and fresh basil leaves and cook for 5 minutes on a high heat. Cook for a further one minute to reduce the sauce down if it is too watery and to condense the flavours.

Reduce the heat to low and return the chicken breast to the pan. Place two slices of the fried brinjal on the breast and top with a nice thick slice of cheese before putting the lid back on and cooking for 5 minutes on a low heat.

Serve with my Riso a la Povera and Insalata d’Estate.

Serves 4