Name: Breast of Chicken with Herbs And Braised Aubergine
Ingredients: 6 200 g; (7oz) chicken; ; supremes; 2 Lemons; zest of; 50 ml Extra virgin olive oil; (2fl oz); 1 bn Flat leaf parsley; picked and chopped; 10 Leaves of oregano; chopped; 3 md Red chillies; seeded and finely; ; chopped; 2 md Aubergines; approx 800g (1lb; ; 12oz) total, peeled; 100 ml Olive oil; (3 1/2fl oz); 3 Red chillies; seeded and finely; ; chopped; 1 Lemon; juice of; 100 ml White wine; (3 1/2fl oz); 2 tb White wine vinegar; 1 sm Red onion; peeled and diced; 1 Hot red chilli; seeded and diced; 100 ml Chicken stock; (3 1/2fl oz); 50 ml Ground nut oil; (2fl oz); 2 ts Honey

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	The, Alex, Factor	6	servings

INGREDIENTS

6		200 g; (7oz) chicken
		; supremes
2		Lemons; zest of
50	ml	Extra virgin olive oil; (2fl oz)
1	bn	Flat leaf parsley; picked and chopped
10		Leaves of oregano; chopped
3	md	Red chillies; seeded and finely
		; chopped
2	md	Aubergines; approx 800g (1lb
		; 12oz) total, peeled
100	ml	Olive oil; (3 1/2fl oz)
3		Red chillies; seeded and finely
		; chopped
1		Lemon; juice of
100	ml	White wine; (3 1/2fl oz)
2	tb	White wine vinegar
1	sm	Red onion; peeled and diced
1		Hot red chilli; seeded and diced
100	ml	Chicken stock; (3 1/2fl oz)
50	ml	Ground nut oil; (2fl oz)
2	ts	Honey

INSTRUCTIONS

FOR THE AUBERGINE CONFIT
FOR THE CHILLI VINAIGRETTE
Pre-heat the oven to 200&deg;C/400&deg;F/gas mark 6
Mix the lemon zest, olive oil, parsley, oregano and chilli together
and force 2/3 of it underneath the skin of the chicken breasts. Heat
a large oven proof frying pan with a little olive oil, place the
chicken breasts into this skin side down and fry for about 2 minutes.
Transfer to the oven and roast for a further 12 minutes.
During this time, cut the aubergines in half, into slices and then
into french fry sized strips. Place into a pan with the olive oil,
chilli and lemon juice, then braise over a medium heat for 10
minutes. Reserve until needed.
Make the vinaigrette by reducing the white wine and white wine
vinegar with the diced red onion and chilli, add the chicken stock
and ground nut oil then whisk in the honey, season to taste and set
aside.
Remove the chicken breasts from the oven and serve on top of the
aubergine. Spoon the vinaigrette around and sprinkle the remainder of
the herb, lemon and chilli mixture over the top.
Converted by MC_Buster.
Per serving: 238 Calories (kcal); 23g Total Fat; (85% calories from
fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 154mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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