1 2 red bell peppers
Directions
2 sm eggplant
: (Italian or Chinese)
2 TB olive oil -- (2 to 4)
4 skinless boneless chicken
: breasts halves
1 onion -- sliced
1 garlic clove -- chopped
1/4 c red wine vinegar -- or
: white
: fresh herbs -- as noted
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. Cookuntil 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
From: Path
~0700 (
Servings: 4 servings
Chicken Breasts With Eggplant & Roasted Red Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Eggplant; Meat; Poultry
The History of Recipes
We are able to follow the history of meal recipes back into the far past, certainly as far back into history as the ancient Egyptians, and maybe even further. Having said that, generally, these early recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to academics are some tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Moving on, there were two interesting recipe books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that appears on menues today, but instead descriptions of the types of food enjoyed by the rich and powerful. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an eruption in manuscripts on food, some of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of the West tried to serve up the most exotic banquets, and as a result the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books are increasing in popularity mostly due to increased literacy, people having more leisure time and having more disposable income. The revolution that is television gave us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Breasts With Eggplant & Roasted Red recipe.
