Prep 30 mins
Cook 20 mins
Not sure where I found this recipe, but I had it in with a bunch of other recipes marked "make again."
- 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
- 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.
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.
I got mixed reviews on this - the vegetables were delicious, but the chicken was really bland. The flavors didn't really seem to blend, either. Maybe cooking the chicken in the vegetables would help?
This is delicious and definitely belongs in the "make again" stack! DH and I loved it and had to restrain ourselves from eating it all last night. I went by the recipe, using the chicken stock and dried basil options. Served with toasted French bread. Thanks for a great chicken and eggplant dish.