Servings: 4 Preparation time: 45 minutes
6 plum tomatoes, cut in half lengthwise (about 1 pound)
1 small eggplant, cut in half lengthwise
1 medium red onion, peeled and cut in half crosswise
2 tablespoons olive oil
1 medium poblano pepper
¼ cup chopped fresh cilantro
Juice of 1 medium lime (about 1 tablespoon)
Salt and freshly ground pepper
(4 to 5-ounce) skinless boneless chicken breast cutlets, cut into 1-inch wide strips
2 tablespoons Dijon mustard
1 cup prepared bread crumbs
1 teaspoon dried rosemary
Heat a grill pan on high heat or use an outdoor grill. Brush the cut side of the tomatoes, eggplant, and onion with olive oil. Place the vegetables into the grill. Place the pepper into the grill.
Grill the veggies until they begin to char, but not to the extent they become mushy. Remove the veggies as they cook. (The tomatoes will take the shortest amount of time, followed by the eggplant, onion and finally the pepper. You want the skin of the pepper to be quite charred and blackened.)
Coarsely chop the tomatoes, onion and eggplant. Peel the skin from the pepper and chop. Place the veggies into a bowl and toss with cilantro and lime juice. Season with salt and pepper.
Thread the chicken strips, lengthwise onto wooden skewers, which have been soaked in water. Leave a long enough “handle” on the skewers so that they overlap the pan.
Brush both sides of the chicken with mustard.
Combine the breadcrumbs with dried rosemary and season with salt and pepper. Dredge the chicken strips into the bread crumb mixture.
Heat a grill pan, which has been coated with vegetable oil spray, over medium high heat. Grill the chicken strips, turning once until golden brown, about 3 to 4 minutes per side.
Serve the chicken skewers with the roasted salsa.