This recipe guides you through preparing baked chicken with vegetables and a chocolate fondant. First, cube the vegetables—eggplant, zucchini, and mushrooms—and halve the cherry tomatoes. Toss them with olive oil, salt, pepper, and rosemary, then roast at 200°C for 10 minutes. While the vegetables roast, blend the canned tomatoes and add them to the pan after the initial 10 minutes, seasoning further and baking for another 20 minutes. Marinate the chicken breasts in olive oil and spices, then sear them for 3–5 minutes per side until golden, and finish them in the oven with the vegetables for 15–20 minutes at 200°C. Finally, top the dish with mini mozzarella and bake for an additional 3–5 minutes. For dessert, melt dark chocolate with butter, mix with beaten eggs, sugar, flour, and pour into greased molds. Bake the fondant at 200°C for 5–7 minutes, then cool before serving, optionally with ice cream and mint.
