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 calories
carbohydrate: 26.6 g
cholesterol: 82.1 mg
fat: 10.6 g
fiber: 7.4 g
protein: 35.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 146.8 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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).

  2. 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.

  3. 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.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. 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.

Recipe Yield

4 to 6 servings

Recipe Note

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

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