Sliced chicken breast on caponata

2 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil, preferably extra virgin
2 smalls Onions (3 ounces each), halved, thinly sliced lengthwise
1 Clove garlic, minced
1¼ cup Diced pared eggplant
1 cup Diced bell peppers, combination yellow and red
¾ cup Diced zucchini (with peel)
¼ cup Chicken broth
1 tablespoon Plus 1 teaspoon balsamic or red wine vinegar
2 mediums Plum tomatoes, diced
1 tablespoon Dried currants or raisins
1 tablespoon Capers, rinsed, drained
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper to taste
1 teaspoon Vegetable oil
1 Whole, boneless, skinless chicken breast, split
¼ cup All-purpose flour
1 teaspoon Fresh thyme leaves or large pinch dried

Directions

MM BY H. PEAGRAM

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 ¼ 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 ¾-inch thick strips. Spoon caponata onto serving plates and top with chicken strips. Serve hot.

Nutrition Information per Serving: 351 calories 32 g protein 31 g carbohydrates 11 g fat (28% of calories) 544 mg sodium Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987

This recipe gets 30% or less of its calories from fat. Not a low sodium recipe (although eliminating added salt will substantially reduce sodium content).

Submitted By HELEN PEAGRAM On 01-28-95

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