HERBS: 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|
|Calories from Fat: 204 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 900
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