Chicken in Roasted Red Pepper Basil Sauce with Roasted Eggplant and Olives

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the eggplant on a sheet pan and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried oregano. Roast for 22 to 25 minutes at 220°C / 425°F, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, season the chicken breast with the smoked paprika, the remaining salt, and the remaining black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until nicely browned. Transfer to a plate; it will finish cooking in the sauce.

4. 4

   In the same skillet, reduce to medium heat and add the onion. Cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds, stirring constantly.

5. 5

   Add the roasted red pepper and chicken broth. Cook for 2 minutes. Transfer this mixture to a blender, or use an immersion blender, along with the fresh basil, heavy cream, and lemon juice. Blend until smooth.

6. 6

   Pour the sauce back into the skillet and bring to medium-low heat. Return the chicken to the pan, spoon the sauce over it, and cook for 8 to 10 minutes, or until the center of the chicken reaches 74°C / 165°F.

7. 7

   Add the green olives to the skillet during the last 2 minutes so they warm through without losing texture.

8. 8

   Serve each portion of chicken with plenty of roasted red pepper basil sauce, alongside the roasted eggplant and the warmed olives from the skillet.