Recipe - Sliced Chicken Breast On Caponata

2 teaspoon Olive oil, preferably extra
virgin
2 small Onions (3 ounces each),
halved, thinly cut or sliced up
lengthwise
1 Clove garlic, minced
1 One fourth cup Diced pared eggplant
1 cup Diced bell peppers,
combination yellow and red
Three fourths cup Diced zucchini (with peel)
One fourth cup Chicken broth
1 tablespoon Plus 1 teaspoon balsamic or
red wine vinegar
2 md Plum tomatoes, minced
1 tablespoon Dried currants or raisins
1 tablespoon Capers, rinsed, drained
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper to
taste
1 teaspoon Vegetable oil
1 Whole, boneless, skinless
chicken breast, split
One fourth cup Allpurpose flour
1 teaspoon Fresh thyme leaves or large
pinch dried

1. Heat olive oil in large nonstick skillet over mediumhigh heat. Add
onions and garlic; cook, stirring occasionally, until onions are softened,
about 3 minutes. Stir in eggplant, bell peppers, zucchini, chicken broth,
and 1 Tablespoon vinegar. Cook, stirring occasionally, over medium heat
until softened, about 5 minutes. Stir in tomatoes, currants, capers, and
One fourth teaspoon each salt and pepper; cook about 5 minutes longer. Set
caponata aside. 2. Heat vegetable oil in medium nonstick skillet over
medium heat. Sprinkle chicken lightly with salt, then coat lightly with
flour. Add to oil and cook, turning once, just until cooked through, 45
minutes each side. 3. Stir remaining 1 teaspoon vinegar and the thyme into
caponata and gently heat just until hot. 4. Slice chicken diagonally into
3/4inch thick strips. Spoon caponata onto serving plates and top with
chicken strips. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini