I’m all about strange pairings–I’d rather keep my taste buds guessing than have a perfectly paired meal. So tonight, I present Rainbow Chicken and Eggplant Bruschetta.
The Rainbow Chicken is adapted from Kitchen Parade. I made some slight adjustments based on the vegetables I had on hand and the number of people I was serving (just two). I cut the recipe in half and used two russet potatoes instead of one regular potato.
I won’t steal her thunder–you can read the recipe on her blog. But I will say, this chicken is FANTASTIC, and the roasted vegetables that go with it make a great side.
The Eggplant Bruschetta, however, was my own creation. Here’s the recipe:
1 eggplant, sliced into rounds
1-2 tomatoes, chopped
1. Preheat the oven to 400.
2. Salt the eggplant slices and let sit for 20-30 minutes…
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