Pollo Alicante

A few years ago, we made Snapper Alicante and it was fabulous. This chicken version was also quite delicious, especially since we had forgotten about the previous recipe and had low expectations for this one. Wayne's not a fan of eggplant! This dish has a lot of steps and takes a lot of time, but it's worth it.

Pollo Alicante

• 4 chicken breasts
• 1 onion, sliced
• 1 green pepper, sliced in rings
• 1 cup brown sauce - recipe can be found here
• 1/4 cup slivered almonds
• 1/2 cup white wine, optional
• 4 slices eggplant
• Flour
• 1 egg
• 1 cup breadcrumbs
• 8 ounces ham, cut in cubes
• 1 cup canned pineapple chunks

Place chicken in a single layer in a baking dish. Salt and pepper to taste. Top with onion and green pepper. Spoon brown sauce over and sprinkle with almonds. Bake at 450 degrees for about 30 minutes. When done, sprinkle with wine.

While the chicken is cooking, Prepare the eggplant. Dip each slice in flour, then egg, then breadcrumbs. Fry in oil a few minutes on each side until golden and keep warm. 

Thread ham and pineapple onto skewers. Grill a few minutes and set aside.

Plate the chicken. Garnish with a slice of eggplant and a skewer of ham and pineapple. Serves 4.

Note: We used thick, large (about 8-ounces each) chicken breasts. Smaller pieces of chicken would cook faster. We did not peel the eggplant, nor did we salt and rinse it first, and it still turned out deliciously.