Chicken Breasts with Eggplant and Roasted Red Pepper Sauce
Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 4 Preparation Time :0:20
Categories : Poultry Entree Grilling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers
2 small eggplant
(Italian or Chinese)
2 tablespoons olive oil -- (2 to 4)
4 skinless boneless chicken breasts halves
1 onion -- sliced
1 garlic clove -- chopped
1/4 cup red wine vinegar -- or white
fresh herbs -- as noted
HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or
parsley. To Roast 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.
Turn after 5 minutes. Cook until almost soft. Add the chicken breasts and cook
3 minutes on each side, until done. Remove to a plate. 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. See Couscous (dupree)
[patH mcRecipe]
