Ingredients Jump to Instructions ↓

  1. 4 split chicken breasts, deboned with skin on

  2. 1 cup sundried tomatoes

  3. 1 cup boiling water

  4. 1/4 cup capers

  5. 1/2 cup chopped green olives

  6. 1/3 cup chopped black olives

  7. 2 cloves garlic, minced

  8. 2 large tomatoes, seeded, diced

  9. 1/2 cup red wine

  10. 2 teaspoons chopped fresh basil l/

  11. 2 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 3 teaspoons anchovy paste

  14. 2 tablespoons olive oil

  15. 2 medium eggplant

  16. 4 squares (12x12) heavy duty foil

Instructions Jump to Ingredients ↑

  1. In small bowl, place sundried tomatoes. Add boiling water and soak 20 minutes. In large bowl, place capers, green olives, black olives, garlic, diced tomatoes, wine and basil. Sprinkle with salt and pepper. Drain dried tomatoes and place in food processor with anchovy paste; pulse, adding olive oil, until smooth. Create a pocket under skin of each chicken breast and insert 1/4 dried tomato mixture. Cut eggplant into 1/4-inch slices and arrange evenly on foil squares. Place chicken on top. Add olive-caper mixture in equal portions over chicken. Fold and seal foil over all. Place on baking sheet and bake in 375°F (190°C) oven for 40 minutes.


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