| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry ent, Grilling |
4 |
Servings |
INGREDIENTS
| 2 |
|
Red bell peppers |
| 2 |
sm |
Eggplant (Italian or Chinese) |
| 2 |
tb |
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>
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”