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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Not sure where I found this recipe, but I had it in with a bunch of other recipes marked make again. Ingredients:
10 ounces eggplants, cubed and peeled |
2 medium tomatoes, peeled, seeded and chopped |
1 medium onion, sliced thinly |
1 medium red bell pepper, cut into thin strips |
1/4 cup dry red wine or 1/4 cup chicken stock |
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed |
2 garlic cloves, minced |
4 boneless skinless chicken breast halves |
salt |
1 tablespoon olive oil (for frying) |
1/2 teaspoon paprika |
Directions:
1. In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
2. Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken.
3. In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
4. To serve, spoon vegetable over chicken.
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