Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

Title:
Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

Yield:
4 Servings

Categories:
Poultry
ent,
Grilling




Ingredients:





     2    Red bell peppers


     2 sm Eggplant (Italian or


          -Chinese)


     2 tb Olive oil; (2 to 4)


     4    Skinless boneless chicken


          -breasts halves


     1    Onion; sliced


     1    Garlic clove; chopped


   1/4 c  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]


 Recipe By     : Nathalie Dupree Cooks (1996) TVFN


 


 Posted to MC-Recipe Digest V1 #243


 


 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT)


 


 From: patH