Chicken Breasts With Eggplant And Roasted Red Pepper Sauce

* Exported from MasterCook II *

CHICKEN BREASTS WITH EGGPLANT AND ROASTED RED PEPPER SAUCE

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers
2 small Italian or Chinese eggplants
4 tablespoons olive oil
4 chicken breasts, -- boned and skinned
1 onion, -- sliced
1 garlic clove, -- chopped
1/4 cup sherry vinegar or red wine vinegar
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=7F
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.

Yield: 4 servings

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