Chicken with Eggplant-Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Top chicken with a thick sauce of eggplant and bell peppers that are cooked in the microwave and pureed. Serve with crusty bread for a complete meal. Ingredients:
1 medium eggplant (about 1/2 pound) |
2 medium red bell peppers (about 1 pound) |
3/4 teaspoon salt, divided |
1/4 teaspoon ground ginger |
1/4 teaspoon garlic powder |
1/4 teaspoon ground red pepper, divided |
4 (4-ounce) skinless, boneless chicken breast halves |
2 teaspoons olive oil, divided |
1 teaspoon paprika |
4 teaspoons lemon juice |
Directions:
1. Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.
2. While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.
3. Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.
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