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Cooked by: Chef / Last Modified: 8/16/2008 / Base: Poultry / Number of Servings: 2 |
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Directions: 1. Heat olive oil in large non-stick skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes. Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 Tablespoon vinegar. Cook, stirring occasionally, over medium heat until softened, about 5 minutes. Stir in tomatoes, currants, capers, and 1/4 teaspoon each salt and pepper; cook about 5 minutes longer. Set caponata aside.
2. Heat vegetable oil in medium nonstick skillet over medium heat. Sprinkle chicken lightly with salt, then coat lightly with flour. Add to oil and cook, turning once, just until cooked through, 4-5 minutes each side.
3. Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot.
4. Slice chicken diagonally into 3/4-inch thick strips. Spoon caponata onto serving plates and top with chicken strips. Serve hot.
| Ingredients:
2 Teaspoon(s) Olive oil, extra virgin
2 small Onions (3 ounces each)
1 Clove garlic, minced
1 1/4 Cup(s) Diced pared eggplant
1 Cup(s) Diced bell peppers
3/4 Cup(s) Diced zucchini (with peel)
1/4 Cup(s) Chicken broth
1 Tablespoon(s) Balsamic vinegar
2 medium Plum tomatoes, diced
1 Tablespoon(s) Dried currants or raisins
1 Tablespoon(s) Capers, rinsed, drained
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground pepper
1 Teaspoon(s) Vegetable oil
1 Whole, chicken breast, split
1/4 Cup(s) All-purpose flour
1 Teaspoon(s) Fresh thyme leaves |
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