Wednesday, May 21, 2008

Chicken with Eggplant and Pepper Sauce

Taken from The All New Complete Cooking Light Cookbook
Can also be found here


object2=">1 medium eggplant (about 1/2 pound)
object2=">2 medium red bell peppers (about 1 pound)
object2=">3/4 teaspoon salt, divided
object2=">1/4 teaspoon ground ginger
object2=">1/4 teaspoon garlic powder
object2=">1/4 teaspoon ground red pepper, divided
object2=">4 (4-ounce) skinless, boneless chicken breast halves
object2=">2 teaspoons olive oil, divided
object2=">1 teaspoon paprika
object2=">4 teaspoons lemon juice


Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.

While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.

Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.


4 servings (serving size: 1 chicken breast half and about 1/3 cup sauce)

This was not great. The sauce? Pretty good and EEEEEEEEEEEEEEEEASY. I think it would be great on a bowl of penne. I followed the recipe for the chicken, though, and it was incredibly tough. As I always do, I tossed some garlic in with the oil and it became very black. Perhaps the heat was up too high (I'm not using my regular skillet because I have to send it back to Calphalon... maybe I'm just not used to using this old pan), which resulted in the black garlic and the tough chicken. Nevertheless, this isn't a keeper. :(

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