Eggplant Chicken

Submitted by Michelle Berteig

"From a free Penzey's recipe card. I haven't made this yet, but it sounds good!"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 3-4

ingredients

• 1 large eggplants (cut into cubes with skin on) or 2 medium eggplants (cut into cubes with skin on)
• 1 onion, cut into slivers
• 2 tablespoons olive oil
• 1 teaspoon italian seasoning
• 1⁄2 teaspoon ground cumin
• 4 -5 tomatoes or 14 1/2 ounces stewed diced tomatoes
• 3 boneless skinless chicken breasts
• 2 cups chicken broth

directions

1. In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
2. Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
3. Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.

Reviews

[jimdaniels100]

2 cups of broth require that the liquid be reduced. I added white wine to the recipe. Gave the dish a very nice aroma.

 

[Eliza S]

Yum! I cut up the chicken into bite sized pieces right before adding the onions. Thanks for sharing!

 

[NellyVanilly]

This recipe is great :) I tried it with a few alternations :) I added brown lentils, green, red, yellow peppers, a few broccoli florets and i seasoned all with lemon, vinegar, and garlic ..the taste was really amazing:) thank u for sharing :)