This is a dish I created on the fly. I had some chicken breasts that could not sit in the refrigerator any longer and I was busy; not feeling like cooking. So, I just threw them in a pan and added the ingredients and popped in the oven. This took less than 5 minutes to prepare.
6 chicken breasts
½ cup red pepper paste, eggplant & garlic mixture (available at Mediterranean stores)
1 cup water
1 tsp sea salt
1 tsp dried mint
1 tbsp olive oil
Rub chicken breasts with sea salt on both sides and place in a pan or Pyrex dish. Dissolve red pepper paste, eggplant & garlic mixture in the water and pour over the chicken breasts. Drizzle olive oil on top and add the dried mint.
Bake at 350º covered for 30 minutes. Cook another 30 minutes uncovered so the water inside evaporates. Enjoy with rice pilaf and sliced fresh vegetables.
Labels: Chicken Dishes