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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Main Course

Chicken with Eggplant-Pepper Sauce

Chicken with Eggplant-Pepper Sauce

Serving Size:Serves 4

Ingredients

  • 1 medium (about 1/2 pound) eggplant
  • 2 medium (about 1 pound) red bell peppers
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper, divided
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 2 teaspoons Brennan's Cellars Extra Virgin Olive Oil
  • 1 teaspoon paprika
  • 4 teaspoons lemon juice

Adapted From:allrecipes.com

Description

Serve with crusty bread and a salad with Feta and Kalamata olives.

Preparation

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.
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