Our Tri Club recently had a Ride the Farm event that I was lucky enough to enjoy with my husband and some friends. During the 22 mile bike ride we visited a few farmer’s markets and were able to purchase some beautiful produce…isn’t summer grand? All those fresh fruits & veggies! Heidi is so lucky to have a garden full of all those goodies in her own backyard…and I’m lucky to live so close to these great markets: Sorbello Girls, Visalli’s & Haynicz’s. In today’s post I used some of that lovely produce (fresh yellow peppers, onions and eggplants) to make Caponata and served it along with grilled chicken for a tasty weeknight meal…
4 boneless skinless chicken cutlets
extra virgin olive oil
salt & pepper
1/2 yellow pepper, diced
1/2 vidalia onion, diced
2 garlic cloves, diced
1 small purple eggplant, diced
1/4 cup chopped mixed pitted green & black olives
2 rounded tablespoons raisins
2 rounded tablespoons tomato paste
1 cup dry white wine
This recipe serves 2-4 people depending on how many breasts you serve to each person. Season the chicken breasts with a little olive oil, salt & pepper. Smear with a small amount of tomato paste on each side; set aside. In a medium skillet heat a tablespoon olive oil and sauté the diced yellow pepper, onion & garlic for 5 minutes on medium heat. Add the eggplant, olives & raisins.
Sauté the vegetables for another 5 minutes. Scoop veggies to the side and add the tomato paste; stir to combine with the veggies.
Add the white wine. Bring to a boil, reduce the heat, cover and simmer 20 minutes.
About 5 minutes before the caponata is finished heat a grill pan on high. Spray with cooking spray and grill chicken 2-3 minutes on each side until nicely browned and fully cooked.
Place chicken on plates and scoop Caponata on top.