Matt Gray - Eggplant Chicken
Healthy, tasty, low-fat, easy, and cooked in one pan!
1 large (or 2 med.) eggplant, cut into cubes with skin on
1 large onion, cut into slivers
2 TB olive oil
1 tsp. Italian herb mix
1/2 tsp. ground cumin
4-5 med. fresh tomatoes or a 14.5 oz. can stewed, diced tomatoes
3 med. boneless, skinless chicken breasts
2 Cups chicken broth
In large skillet, heat olive oil then add chicken breasts. Cover and cook on medium heat until
chicken breasts are golden brown, about 5 minutes per side. Next add onions (stirring often).
When onions are soft, add remaining ingredients. Let simmer together, covered, until eggplant
is soft and tender. Serve alone or over a bed of rice and enjoy!
Prep. time: 15 minutes
Cooking time: 30 minutes
Serves: 3-4
Restorative Justice Menu
Stories:
Pat Nolan |
Janice Little |
Jim Fetherston |
Matt Gray
Recipes:
Irish Soda Bread |
Enchiladas |
Mom's Meat Loaf |
Carrot Cake |
Peppercorn Beef Tenderloin |
Shish Kabob Marinade |
Portobella Mushroom Fajitas |
Eggplant Chicken