Chicken with Eggplant-Pepper Sauce

by Brennans Market Admin

Serving Size: Serves 4


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 Extra Virgin Olive Oil

1 teaspoon paprika

4 teaspoons lemon juice

Adapted From:

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

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.