Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 chicken breast half and about 1/3 cup sauce)

Top chicken with a thick sauce of eggplant and bell peppers that are cooked in the microwave and pureed.  Serve with crusty bread for a complete meal.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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