Sliced Chicken Breast on Caponata

Name: Sliced Chicken Breast on Caponata
Yield: 2
Cuisine: Fusion
Ingredients: olive oil; onions; garlic; eggplant; sweet bell peppers; zucchini; chicken broth; italian plum (roma) tomatoes; currants; capers; salt; vegetable oil; chicken breasts; flour; arugula (roquette)

Yield

2 servings

Prep

10 min

Cook

20 min

Ready

35 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2	teaspoons	olive oil
2	small	onions sliced
1	clove	garlic minced
1 ¼	cups	eggplant diced	*
1	cup	sweet bell peppers diced	*
¾	cup	zucchini
¼	cup	chicken broth
2	medium	italian plum (roma) tomatoes diced
1	tablespoon	currants
1	tablespoon	capers rinsed, drained
¼	teaspoon	salt
1	teaspoon	vegetable oil
1	each	chicken breasts
¼	cup	all-purpose flour
1	teaspoon	arugula (roquette)	*

Ingredients

Amount	Measure	Ingredient	Features
1E+1	ml	olive oil
2	small	onions sliced
1	clove	garlic minced
296	ml	eggplant diced	*
237	ml	sweet bell peppers diced	*
177	ml	zucchini
59	ml	chicken broth
2	medium	italian plum (roma) tomatoes diced
15	ml	currants
15	ml	capers rinsed, drained
1.3	ml	salt
5	ml	vegetable oil
1	each	chicken breasts
59	ml	all-purpose flour
5	ml	arugula (roquette)	*

Directions

Heat olive oil in large non-stick skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes.

Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 Tablespoon vinegar.

Cook, stirring occasionally, over medium heat until softened, about 5 minutes.

Stir in tomatoes, currants, capers, and ¼ teaspoon each salt and pepper; cook about 5 minutes longer.

Set caponata aside.

Heat vegetable oil in medium nonstick skillet over medium heat. Sprinkle chicken lightly with salt, then coat lightly with flour.

Add to oil and cook, turning once, just until cooked through, 4 to 5 minutes each side.

Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot.

Slice chicken diagonally into ¾ inch thick strips.

Spoon caponata onto serving plates and top with chicken strips.

Serve hot.