Try this Chicken Breasts with Eggplant and Roasted Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionHERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley. To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black. Remove and place in a plastic bag to steam off skin. When cool enough to handle, remove charred skin and seed them. Preheat the grill or broiler. Halve the eggplant, score in 2 or 3 places, and brush with some of the oil. Place on the grill, cut side towards the heat. Turn after 5 minutes. Cook until almost soft. Add the chicken breasts and cook 3 minutes on each side, until done. Remove to a plate. Heat the remaining oil in a large frying pan until singing. Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth. Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes. Place the chicken mixture on a platter surrounded by the eggplant and sauce. Sprinkle with the herbs. See Couscous (dupree) [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT) From: patH
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Serving Size: 1 Serving (1051g) | ||
Recipe Makes: 4 | ||
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Calories: 900 | ||
Calories from Fat: 204 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 460.6mg | 142 % | |
Sodium 518.2mg | 18 % | |
Potassium 2317.4mg | 61 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 11.1g | ||
Protein 144.5g | 206 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 900
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