🫙 From the Spice Rack

Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

Name: Chicken Breasts with Eggplant and Roasted Red Pepper Sauce
Ingredients: 2 red bell peppers; 2 small eggplant; 4 skinless boneless chicken breasts halves; 1 onion -- sliced; 1 garlic clove -- chopped; 1/4 cup red wine vinegar -- or white

2 red bell peppers 2 small eggplant (Italian or Chinese) 2 tablespoons olive oil -- (2 to 4) 4 skinless boneless chicken breasts halves 1 onion -- sliced 1 garlic clove -- chopped

italianmaineasy

Ingredients6 items

Ingredients

2red bell peppers
2small eggplant
4skinless boneless chicken breasts halves
1onion -- sliced
1garlic clove -- chopped
1/4cupred wine vinegar -- or white

Directions

1
2 red bell peppers 2 small eggplant (Italian or Chinese) 2 tablespoons olive oil -- (2 to 4) 4 skinless boneless chicken breasts halves 1 on
2
To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black
3
Remove and place in a plastic bag to steam off skin
4
When cool enough to handle, remove charred skin and seed them
5
Preheat the grill or broiler
6
Halve the eggplant, score in 2 or 3 places, and brush with some of the oil
7
Place on the grill, cut side towards the heat
8
Turn after 5 minutes

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