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Published on March 08, 2012

Chicken Eggplant Provencal

March 8, 2012

Chicken Eggplant ProvencalIngredients

  • Olive Oil 1 1/3 Tsp
  • Leeks, Fresh SLICED 1/2" ¾ Cup
  • Mushrooms, Fresh SLICED 1/4" 1 ½ Cup
  • Red Peppers, Fresh DICED 1/2" ½ Cup
  • Garlic, Fresh MINCED 2 T
  • Italian Seasoning ½ Tsp
  • Parsley Leaves, Fresh CHOPPED 2 Tbsp
  • Eggplant, Fresh CUBED 1/4" 1 ¾ Cup
  • Tomato Paste, Canned ¼ cup
  • Water ¼ cup
  • Red Wine ½ cup
  • Chicken Breast, Boneless, Skinless, Raw, 4oz 6 breasts

Directions

1. Heat a heavy skillet over medium heat. Add oil, leeks, mushrooms, red pepper and garlic.
Saute until leeks are softened.

2. Stir in Italian seasoning, parsley and eggplant.

3. Add tomato paste, and stir until vegetables are coated.

4. Stir in water and wine. Heat through.

5. Preheat grill to high heat. Place chicken, and cook for one minute on each side or until well-marked. Remove from heat for immediate use.

6. Place onto serving plate and top with chicken breasts.

7. Bake in a preheated 350 degree F oven for 15 minutes or until minimum internal temperature is at least 165 degrees F. (for 15 seconds).

Yields 6, Serve 1 breast and 1/3 cup sauce

Nutritional Data Per Serving

Calories 128, Protein 17.4g, Carbohydrates 7.1g, Fat 3.2g, Calories from Fat 29, Saturated Fat .6g, Trans Fat 0g, Polyunsaturated Fat 0g, Cholesterol 49mg, Sodium 118mg, Dietary Fiber 1.8g, Sugars 2.8g.

 

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