Chicken Filet With Eggplant Sauce

• 1 LARGE EGGPLANT
• 1 RED PEPPER
• HALVED, BRUSHED WITH OLIVE OIL AND BAKED TILL SOFT. REMOVE BOTH SKINS
• 3/4 TEAS. SALT
• 1/4 TEAS GINGER POWDER
• 1/4 TEAS. GARLIC POWDER
• 1/8 TEAS. CRUSHED RED PEPPER
• 4 BONELESS CHICKEN BREASTS
• 1 TEAS PAPRIKA
• 4 TEAS. FRESH LEMON JUICE
• 1/4 CP PLAIN YOGURT
• 1/2 CP CHICKEN BROTH
• 1 TAB. OLIVE OIL

1. SPREAD THE BREAST WITH SALT, GINGER, GARLIC, BLACK PEPPER LEAVE FOR A COUPLE OF HOURS.
2. SAUTEE THE BREASTS AND CRUSHED RED PEPPERS IN 1 TAB. OLIVE OIL.PLACE IN GLASS BAKING DISH.
3. PLACE IN BLENDER: THE EGGPLANT, RED PEPPER, PAPRIKA, LEMON JUICE,1 TAB. OLIVE OIL,BROTH AND YOGURT.
4. ADD SAUCE TO THE BREASTS AND COVER WITH FOIL. WARM IN THE OVEN AND SERVE.

eggplant, red pepper, olive oil, teas, teas ginger powder, teas, teas, chicken breasts, teas paprika, teas, plain yogurt, chicken broth, olive oil

Taken from www.epicurious.com/recipes/member/views/chicken-filet-with-eggplant-sauce-1208458 (may not work)