Sliced Chicken Breast On Caponata

Recipe Ingredients

2 teaspoons	10ml	Olive oil - preferably extra
2 teaspoons	10ml	Onions - (3 ounces each), (small) halved, thinly slice
1		Garlic - minced
1 1/4 cups	182g / 6.4oz	Diced pared eggplant
1 cup	146g / 5.1oz	Diced bell peppers - combination yellow a
3/4 cup	109g / 3.8oz	Diced zucchini - (with peel)
1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Plus 1 teaspoon balsamic or - red wine vinegar
2 tablespoons	30ml	Plum tomatoes - diced (medium)
1 tablespoon	15ml	Dried currants or raisins
1 tablespoon	15ml	Capers - rinsed, drained
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper to - taste
1 teaspoon	5ml	Vegetable oil
1		-- boneless, skinless
		Breast - split
1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Fresh thyme leaves or large - pinch dried

Recipe Instructions

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.

Source:
Pillsbury Classic Cookbooks Pillsbury's

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