Baked Chicken for dinner. Poulet pané cuit au four.

Baked Chicken

1/2 cup mayonnaise

2 Tbsp mustard

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

2 Tbsp seasoned matzo meal or breadcrumbs

2 Tbsp olive oil

Preheat oven to 425°.

In medium bowl, combine mayonnaise with mustard. Dip chicken halves in this mixture, then dredge in seasoned matzo meal or breadcrumbs.

Arrange chicken on baking sheet, then, sprinkle with olive oil.

Bake until chicken is thoroughly cooked, about 25 minutes.

 

Served with mashed potatoes and eggplant salad.

 

Eggplant and Red Pepper Salad

2 medium red bell peppers

1 medium tomato, peeled and seeded

3 tablespoons no-salt-added tomato paste

2 tablespoons water

1/2 teaspoon salt, divided

Dash of ground red pepper

3 garlic cloves, thinly sliced

1/4 cup olive oil

1 pound eggplant, cut into (1-inch) cubes

1/4 teaspoon freshly ground black pepper

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice.

3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.

4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.

 

Done