Chicken Provencal

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Not sure where i found this recipe, but i had it in with a bunch of other recipes marked make again.""

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Steps

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In a large saucepan combine the eggplant , tomatoes , onion , peppers , wine , basil , garlic and 1 / 3 teaspoon salt.

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Bring to a boil , reduce heat.

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Simmer , cover for 10 minutes.

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Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.

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Meanwhile , rinse chicken.

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Pat dry.

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Place each breast half between 2 pieces of plastic wrap.

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Working from the center to the edges , pound chicken lightly with the flat side of a meat mallet to 1 / 4 inch thickness.

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Remove plastic wrap and lightly salt chicken.

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In a large frying pan heat the oil and paprika over medium-high heat.

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Add chicken and cook for 4 to 6 minutes or until tender and no pink remains , turning once.

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To serve , spoon vegetable over chicken.

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Ingredients

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eggplants, tomatoes, onion, red bell pepper, dry red wine, fresh basil, garlic cloves, boneless skinless chicken breast halves, salt, olive oil, paprika