Pollo de Barcelona

4 split chicken breasts, de-boned with skin on
1 cup sundried tomatoes
1 cup boiling water
1/4 cup capers
1/2 cup chopped green olives
1/3 cup chopped black olives
2 cloves garlic, minced
2 large tomatoes, seeded, diced
1/2 cup red wine
2 teaspoons chopped fresh basil
l/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons anchovy paste
2 tablespoons olive oil
2 medium eggplant
4 squares (12x12) heavy duty foil

In small bowl, place sundried tomatoes. Add boiling water and soak 20 minutes.

In large bowl, place capers, green olives, black olives, garlic, diced tomatoes, wine and basil. Sprinkle with salt and pepper.
Drain dried tomatoes and place in food processor with anchovy paste; pulse, adding olive oil, until smooth.

Create a pocket under skin of each chicken breast and insert 1/4 dried tomato mixture.

Cut eggplant into 1/4-inch slices and arrange evenly on foil squares. Place chicken on top. Add olive-caper mixture in equal portions over chicken. Fold and seal foil over all.

Place on baking sheet and bake in 375 degrees F. oven for 40 minutes.

Makes 4 servings.

Recipe courtesy of the National Chicken Council.