chicken breasts with eggplant and roasted red pepper sauce

Ingredients For chicken breasts with eggplant and roasted red pepper sauce

  • 2
    red bell peppers
  • 2 sm
    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

How To Make chicken breasts with eggplant and roasted red pepper sauce

  • 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.

Categories & Tags for Chicken Breasts with Eggplant and Roasted Red Pepper Sauce:

ADVERTISEMENT