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