Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

Chicken Breasts With Eggplant And Roasted Red Pepper Sauce Recipe

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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

How to Make Chicken Breasts with Eggplant and Roasted Red Pepper Sauce


  • 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.

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About Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

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