Chicken Breasts with Eggplant and Roasted Red Pepper Sauce
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chicken breasts, boneless and skinless
HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley.
To roast the 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.
Add the chicken breasts and cook 3 minutes on each side, until done.
Heat the remaining oil in a large frying pan until singing.
Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth.
Add the puree, 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.