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Chicken with Mediterranean Vegetables

 

 

 

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Chicken with Mediterranean Vegetables
New Orleans Times-Picayune

4 boneless, skinless chicken breast halves

Marinade:
4 garlic cloves, crushed
2 olives, slivered off their pits
Juice of 1 large orange
1/3 cup lemon juice
2 tablespoons balsamic vinegar
2 dashes Teriyaki sauce

Vegetable flavor infusion:
1 large red onion, halved, sliced
4 garlic cloves, crushed
4 sun-dried tomatoes, chopped
4 black olives, slivered off their pits
1 red chili, seeded, chopped
1/2 medium eggplant (about 6 ounces), peeled, diced
2 tablespoons raisins
2 tablespoons capers
1 red bell pepper, seeded, peeled, cut into strips
1 yellow bell pepper, seeded, peeled, cut into strips
1 1/4 cups [chicken] stock
1 1/4 cups dry white wine
Salt, ground pepper

Oil-water spray

Place the trimmed chicken breasts in a dish. Mix marinade ingredients
and pour over chicken.
Heat the flavor-infusion ingredients – onion, garlic, sun-dried tomatoes,
olives, chili, eggplant, raisins, capers, bell peppers, stock, wine, salt and
pepper in a skillet. Cover and simmer until the vegetables are tender.
Heat a ridged grill pan and spray with oil-water spray. Shake the marinade
off the chicken and grill for 2 to 3 minutes on each side. Place the chicken
in one layer on the vegetables in the skillet. Cover and simmer gently,
turning, for 7 to 8 minutes, until cooked through. Slice chicken and
serve with vegetables. 4 servings.
 

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