*  Exported from  MasterCook  *
 
                     SLICED CHICKEN BREAST ON CAPONATA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           Olive oil, preferably extra
                         -virgin
    2       sm           Onions (3 ounces each),
                         -halved, thinly sliced
                         -lengthwise
    1                    Clove garlic, minced
    1 1/4   c            Diced pared eggplant
    1       c            Diced bell peppers,
                         -combination yellow and red
      3/4   c            Diced zucchini (with peel)
      1/4   c            Chicken broth
    1       tb           Plus 1 teaspoon balsamic or
                         -red wine vinegar
    2       md           Plum tomatoes, diced
    1       tb           Dried currants or raisins
    1       tb           Capers, rinsed, drained
      1/4   ts           Salt
      1/4   ts           Freshly ground pepper to
                         -taste
    1       t            Vegetable oil
    1                    Whole, boneless, skinless
                         -chicken breast, split
      1/4   c            All-purpose flour
    1       t            Fresh thyme leaves or large
                         -pinch dried
 
   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.
  
 
 
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