| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Grilling, Poultry ent | 4 | Servings |
INGREDIENTS
| 2 | Red bell peppers | |
| 2 | Eggplant, Italian or | |
| Chinese | ||
| 2 | T | Olive oil, 2 to 4 |
| 4 | Skinless boneless chicken | |
| breasts halves | ||
| 1 | Onion, sliced | |
| 1 | Garlic clove, chopped | |
| 1/4 | c | Red wine vinegar, or white |
| Fresh herbs, as noted |
INSTRUCTIONS
HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley. To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black. Remove and place in a plastic bag to steam off skin. When cool enough to handle, remove charred skin and seed them. Preheat the grill or broiler. Halve the eggplant, score in 2 or 3 places, and brush with some of the oil. Place on the grill, cut side towards the heat. Turn after 5 minutes. Cook until almost soft. Add the chicken breasts and cook 3 minutes on each side, until done. Remove to a plate. Heat the remaining oil in a large frying pan until singing. Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth. Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes. Place the chicken mixture on a platter surrounded by the eggplant and sauce. Sprinkle with the herbs. See Couscous (dupree) [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 99
Total Fat: 11.1g
Cholesterol: 73.1mg
Sodium: 707.4mg
Potassium: 454.3mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1.9g
Protein: 31.3g