Ingredients
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2 medium tomatoes, peeled, seeded and chopped
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1 medium onion, sliced thinly
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1 medium red bell pepper, cut into thin strips
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1/4 cup dry red wine or 1/4 cup chicken stock
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2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
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2 garlic cloves, minced
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salt
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1 tablespoon olive oil (for frying)
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1/2 teaspoon paprika
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4 boneless skinless chicken breast halves
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10 ounces eggplants, cubed and peeled
Instructions
- In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
- Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken.
- In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
- To serve, spoon vegetable over chicken.