Chicken Breasts with Eggplant & Roasted Red Pepper Sauce
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | red |
sweet bell peppers
|
*
|
| 2 | small |
eggplant
italian or chinese |
*
|
| 4 | tablespoons |
olive oil
|
|
| 4 | each |
chicken breasts
boned and skinned |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
garlic cloves
chopped |
|
| ¼ | cup |
red wine vinegar
or sherry vinegar |
|
| 2 | tablespoons |
herbs
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | red |
sweet bell peppers
|
*
|
| 2 | small |
eggplant
italian or chinese |
*
|
| 6E+1 | ml |
olive oil
|
|
| 4 | each |
chicken breasts
boned and skinned |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
garlic cloves
chopped |
|
| 59 | ml |
red wine vinegar
or sherry vinegar |
|
| 3E+1 | ml |
herbs
fresh |
* |
Directions
To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.
Remove and place in a plastic bag to steam off skin.
When cool enough to handle, remove charred skin and seed them.
Preheat the grill or broiler.
Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.
Place on the grill, cut side towards the heat.
Turn after 5 minutes. Cook until almost soft.
Add the chicken breasts and cook 3 minutes on each side, until done.
Remove to a plate.
Heat the remaining oil in a large frying pan until singing.
Add the onion and garlic, and cook until soft.
Purée the peppers and vinegar in a food processor or blender until smooth.
Add the purée, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.
Place the chicken mixture on a platter surrounded by the eggplant and sauce.
Sprinkle with the herbs.
