Mediterranean Chicken with Eggplant recipe
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Ingredients
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices 3 tablespoons olive oil 6 skinless, boneless chicken breast halves - diced 1 onion, diced 2 tablespoons tomato paste ½ cup water 2 teaspoons dried oregano salt and pepper to taste
Nutrition Info
- 335.6 caloriescarbohydrate: 26.6 gcholesterol: 82.1 mgfat: 10.6 gfiber: 7.4 gprotein: 35.5 gsaturatedFat: 1.7 gservingSize: -sodium: 146.8 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Chicken with Eggplant
Directions
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Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste, they will leave a brown color in the pot).
Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.