| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts; skinless |
| 1/2 |
c |
Fat free chicken broth |
| 1/2 |
lb |
Eggplant; peeled and cubed |
| 1 |
|
Onion; chopped |
| 1 |
|
Garlic clove; minced |
| 2 |
|
Tomatoes; chopped |
| 2 |
md |
Zucchini; cubed |
| 1 |
|
Green pepper; sliced |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
White pepper |
| 1 |
c |
Fat free chicken broth |
|
|
Prepared rice for 4 |
INSTRUCTIONS
~ 15% Fat
1. In large nonstick skillet over medium heat; combine broth and chicken.
Simmer chicken for 15 minutes. Remove chicken from broth using slotted
spoon and drain on paper towels; set aside.
2. Add onion and garlic to broth; cook for 2 minutes, stirring frequently.
3. Add eggplant, tomatoes, zucchini, green peppers, oregano, basil and
pepper to onions. Add 1 cup broth and cook 5 minutes.
4. Place chicken in vegetable mixture; cook about 30 minutes longer or
until chicken is tender. Serve over rice.
Makes 4 servings; Per serving: 187 Calories, 3 Fat Grams
Posted to recipelu-digest Volume 01 Number 468 by Kara9718
<Kara9718@aol.com> on Jan 6, 1998
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“Give God what’s right — not what’s left.”