Recipe - Chicken Breasts With Eggplant And Roasted Red Pepper Sauce

2 Red bell peppers
2 small Eggplant (Italian or
Chinese)
2 tablespoon Olive oil; (2 to 4)
4 Skinless boneless chicken
breasts halves
1 Onion; cut or sliced up
1 Garlic clove; chopped
One fourth 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]
Recipe By : Nathalie Dupree Cooks (1996) TVFN

Posted to MCRecipe Digest V1 #243

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

From: patH phannema@wizard.ucr.edu