Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------MM BY H. PEAGRAM---------------------------
2 ts Olive oil, preferably extra 2 md Plum tomatoes, diced
-virgin 1 tb Dried currants or raisins
2 sm Onions (3 ounces each), 1 tb Capers, rinsed, drained
-halved, thinly sliced 1/4 ts Salt
-lengthwise 1/4 ts Freshly ground pepper to
1 Clove garlic, minced -taste
1 1/4 c Diced pared eggplant 1 ts Vegetable oil
1 c Diced bell peppers, 1 Whole, boneless, skinless
-combination yellow and red -chicken breast, split
3/4 c Diced zucchini (with peel) 1/4 c All-purpose flour
1/4 c Chicken broth 1 ts Fresh thyme leaves or large
1 tb Plus 1 teaspoon balsamic or -pinch dried
-red wine vinegar

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.

Nutrition Information per Serving: 351 calories 32 g protein
31 g carbohydrates 11 g fat (28% of calories) 544 mg sodium

Info: posted by Perry Lowell, April 1993 from Good Food magazine,
September 1987

This recipe gets 30% or less of its calories from fat. Not a low
sodium recipe (although eliminating added salt will substantially
reduce sodium content).
Submitted By HELEN PEAGRAM On 01-28-95

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