Chicken Breasts With Eggplant And Roasted Red Pepper Sauce Recipe

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Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

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Ingredients

2
red bell peppers
2 small
eggplants
4
chicken breasts, boneless and skinless
1
onion, sliced
1
garlic clove, chopped
1/4 c
red wine vinegar
fresh herbs, chopped
2 Tbsp
olive oil

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chicken, Roasts
Regional Style: Italian
Other Tag: Quick & Easy