*  Exported from  MasterCook II  *
 
            CHICKEN BREASTS WITH EGGPLANT AND ROASTED RED PEPPER SAUCE
 
 Recipe By     :NATHALIE DUPREE COOKS SHOW#ND7113
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2                red bell peppers
        2  small         Italian or Chinese eggplants
        4  tablespoons   olive oil
        4                chicken breasts, -- boned and skinned
        1                onion, -- sliced
        1                garlic clove, -- chopped
      1/4  cup           sherry vinegar or red wine vinegar
        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=7F
 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.
 
 Yield: 4 servings
 
                     - - - - - - - - - - - - - - - - - -