Chicken Breasts with Eggplant and Roasted Red Pepper Sauce1
By Just A Pinch KitchenCrew
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- red bell peppers
- 2 small
- chicken breasts, boneless and skinless
- onion, sliced
- garlic clove, chopped
- 1/4 c
- red wine vinegar
- fresh herbs, chopped
- 2 Tbsp
- olive oil
1HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley.
2To roast the peppers, place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.
3Remove and place in a plastic bag to steam off skin.
4When cool enough to handle, remove charred skin and seed them.
5Preheat the grill or broiler.
6Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.
7Place on the grill, cut side towards the heat.
8Turn after 5 minutes.
9Cook until almost soft.
10Add the chicken breasts and cook 3 minutes on each side, until done.
11Remove to a plate.
12Heat the remaining oil in a large frying pan until singing.
13Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth.
14Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.
15Place the chicken mixture on a platter surrounded by the eggplant and sauce.
16Sprinkle with the herbs.