Recipe by Maryland Jim
Not sure where I found this recipe, but I had it in with a bunch of other recipes marked "make again."
Top Review by Heydarl
What a lovely recipe. I made this in my crockpot for 8 hours without sauteing first, using chicken thigh fillets. The end result was a great meal that I served with pasta. Made for PAC Fall 2007.
- 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
- 1 tablespoon olive oil (for frying)
- 1⁄2 teaspoon paprika
Directions See How It's Made
- 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.
- 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.
- 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.
- To serve, spoon vegetable over chicken.