Wednesday, July 19, 2017

Pasta Caponata with Chicken Breast...

1/2 sleeve of Ritz or Townhouse Crackers, crushed
1/4 cup Parmesan cheese
1 teaspoon Garlic & Herb seasoning
4 boneless/skinless chicken breasts

1/4 cup olive oil
1 medium eggplant (cut into about 1 inch dice)
1/2 red onion (1 inch dice)
2 ribs celery, sliced
1 yellow bell pepper (1 inch dice)
2 Tablespoons capers (drained)
1 (6 ounce) can tomato paste
1/4 cup golden raisins
1/8 cup red wine vinegar
1 Tablespoon dark brown sugar
salt and pepper to taste
1/4 to 1/2 cup water

1 box penne pasta

parsley for garnish

Fill a large pot with water, and allow to come to a boil while cooking chicken and sauce.  Keep hot in preparation to cook pasta.

In a large non-stick skillet, heat olive oil over medium high heat.  Stir together cracker crumbs, Parmesan, and Garlic & Herb Seasoning mix in a dish.  Dredge chicken breasts in cracker crumb mix and place in hot oil.  Brown lightly on both sides.  Remove from pan, and set aside on a paper towel.

Add eggplant to the skillet.  (Eggplant will absorb all the oil in the pan, but it will release it again as it cooks.  Let cook about five minutes, stirring occasionally until brown on all sides.  Remove to a plate covered with a paper towel.

Place onion in skillet, and cook stirring occasionally until tender and beginning to caramelize.  Add the celery, bell pepper, and capers and cook, stirring occasionally, about five minutes.  Add the tomato paste and stir to coat vegetables.  Add eggplant back to pan.  Add raisins, red wine vinegar, brown sugar, and water, and stir to blend all.   Place the chicken breasts on top of the caponata sauce, cover, and simmer on low while cooking the penne pasta.

Cook penne as per package directions.  When penne is done, plate chicken and penne, and ladle caponata sauce over the penne.  Garnish with parsley.