COMMENT:
In Louisiana, we are constantly combining protein and garden vegetables
to create simple, yet tasty and nutritious dishes. Eggplant is one
of our favorite vegetables, often used by every culture in Bayou
Country. This is an Italian favorite.
INGREDIENTS:
- 6 chicken breasts, skinned
- 3 eggplants, diced
- 1/2 cup flour
- vegetable spray
- 2 tbsps lite margarine
- 1 cup onions, diced
- 1 cup celery, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup garlic, minced
- 2 (8-ounce) cans tomato sauce, no salt
- 1 tbsp dried basil
- 1 tsp dried thyme
- 1/2 cup pimento olives, sliced
- 1 (8-ounce package) low fat cheddar cheese, shredded
- salt substitute
- cayenne pepper
METHOD:
Pre-heat oven to 350 degrees F. Lightly season the flour to taste
using salt substitute and pepper. Dust chicken lightly in the seasoned
flour. Place breasts on a cookie sheet, coated with vegetable spray
and bake 10-15 minutes. Remove and keep warm. Poach eggplant in
water until tender. Using a fork, mash eggplant and set aside. In
a 10-inch cast iron skillet, heat margarine over medium heat. Add
onions, celery, bell peppers and garlic. Sauté 3-5 minutes
or until vegetable mixture is wilted. Stir in mashed eggplant and simmer 10-15 minutes longer.
Add tomato sauce, basil and thyme. Blend well and season to taste
using salt substitute and pepper. Place chicken breasts in a 2-quart
casserole dish. Cover with the eggplant mixture, olives and 1/2
of the shredded cheese. Using a fork, blend the ingredients well
over the chicken. Top with the remaining cheese. Bake, uncovered,
15-20 minutes.
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