Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

Top chicken with a thick sauce of eggplant and bell peppers that are cooked in the microwave and pureed.  Serve with crusty bread for a complete meal.

Recipe by Cooking Light December 2001

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 1/3 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.

    Advertisement
  • While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.

  • Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.

Nutrition Facts

194 calories; calories from fat 19%; fat 4.1g; saturated fat 0.7g; mono fat 2g; poly fat 0.7g; protein 27.9g; carbohydrates 11.8g; fiber 3.9g; cholesterol 66mg; iron 1.7mg; sodium 518mg; calcium 29mg.
Advertisement
Advertisement