Chicken with Green Beans, Eggplant & Muscadine Sauce

Halve the Padrón Peppers (4).

Season Boneless, Skinless Chicken Breasts (8 oz) with Salt (to taste) and Ground Black Pepper (to taste) and set aside at room temperature.

To peel and seed the Muscadines (3/4 cup), cut them in half, starting at the stem end. Work over a bowl to catch excess juice, remove the seeds and discard, then press the flesh from the skin. Put the flesh in with the juice, and reserve the skins.

Heat a small pan over medium-high heat, then add 1 tablespoon of Vegetable Oil (1 Tbsp) and Butter (2 Tbsp). Cook chicken until browned on first side, flip and add Fresh Marjoram (2) and muscadines skins.

Once chicken is cooked through, remove chicken from the pan and set aside. Add Chicken Stock (4 oz), and bring to a boil. Reduce heat to simmer and cook until the volume of the stock has reduced by about half, then turn off the heat.

Remove the stems and muscadine skins.

Heat a large saute pan over medium-high heat. Add half of the Vegetable Oil (2 Tbsp) along with the chilis (optional) and Japanese Eggplants (2). Cook while stirring for 2-3 minutes. Add Green Beans (1 1/2 cups) and continue to cook and stir for 5-6 minutes.

Stir in the muscadine flesh, and season with Salt (to taste) and Ground Black Pepper (to taste).

Place a mound of green beans, japanese eggplant and muscadines in the center of the plate, then top with Parmesan Cheese (1/3 cup). Carefully set the chicken on top of the vegetables. Enjoy!