For a naturally light main dish, these chicken breasts are served with an earthy vegetable stew. The meat is cooked in minimal oil and the vegetables are steamed in wine.
- For Vegetables:
- 2 cups cubed peeled eggplant
- 2 medium tomatoes, peeled, seeded and chopped
- 1 medium onion, halved and thinly sliced
- 1 medium red bell pepper, cut into thin strips
- 1 medium green bell pepper, cut into thin strips
- 1/4 cup red or dry white wine, or chicken broth
- 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- For Chicken:
- 4 boneless, skinless chicken breast halves (1 pound total)
- 1 tablespoon olive oil or cooking oil
- 1/2 teaspoon paprika
FOR VEGETABLES: In a large saucepan, combine the eggplant, tomatoes, onion, peppers, wine or chicken broth, basil, garlic and salt. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes, or till the vegetables are tender and nearly all of the liquid is evaporated.
FOR CHICKEN: Rinse the chicken and pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound the chicken lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove the plastic wrap. Lightly season the chicken with salt.
In a large skillet over medium-high heat, heat the oil and paprika. Add the chicken and cook for 4 to 6 minutes, or till tender and no pink remains, turning once.
TO SERVE: Spoon the vegetables on plates and top with the chicken.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
354 calories; 7g total fat; 137mg cholesterol; 454mg sodium; 13g carbohydrates; 3g fiber; 57g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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