Wednesday, 20 August 2008

Chicken with Aubergine Sauce (Bekki)

Here’s a recipe I liked so much I had it twice in two days last week.

Fried chicken with pepper eggplant saute

Chicken breasts, boneless & skinless
Whole grain breadcrumbs
Parmesan cheese, grated
Fresh oregano leaves chopped
Olive oil
Salt and pepper (to taste)
Red pepper

(There aren’t any quantities in the original recipe either, but it’s so simple, I’m sure you can make it up!)

Mix breadcrumbs, parmesan, salt and pepper and oregano leaves. (I used dried)
Heat non stick skillet/frying pan with a little olive oil.
Coat the chicken in a little milk and dip in the breadcrumb mixture.
Fry until golden and cooked through.
While it’s cooking, peel and chop aubergine into 1 cm dice. Chop red pepper.
Cook the pepper and aubergine together in some olive oil, adding salt, pepper and oregano to taste. Since I was only cooking for one, my chicken and veg fitted in the same frying pan.
Once the veg are tender, put all but a few in a blender, or into a bowl and use a hand held blender. Whizz until smooth. I added a little creme fraiche.
Serve the chicken with the sauce over it and those bits of veg you saved on the top.
The blog it comes from, Five: Four is full of yummy stuff. Four chefs take five ingredients and come up with a recipe, all of which are South Beach friendly. It looks like they haven’t posted anything on it since last October, but what’s there looks good and there are links to the cooks’ own blogs which have lots more recipes.

1 Comment »

  1. Sounds interesting. When we next have an aubergine I might have to make everyone try this. I’m sure there’s a couple of Daddy’s (gluten-free) rolls kicking around in the freezer that are too old to do much but make breadcrumbs with.

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