SpicesInc.com - Low Sodium Mediterranean Chicken with Eggplant

Low Sodium Mediterranean Chicken with Eggplant

Low Sodium Mediterranean Chicken with Eggplant
148 mg

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
3 tablespoons olive oil
6 skinless boneless diced chicken breast halves
1 diced onion
2 tablespoons tomato paste
1/2 cup water
2 teaspoons Mediterranean Oregano
Sea Salt to taste
Cracked Black Pepper to taste

Directions:
1.   Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes
2.   Remove eggplant from pot and pat gently with paper towels
3.   Brush lightly with olive oil
4.   Saute until lightly browned and place in a 9x13 inch baking dish
5.   Set aside
6.   Saute diced chicken and onion in a large skillet over medium heat
7.   Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 12 minutes
8.   Preheat oven to 400º F
9.   Pour chicken/tomato mixture over eggplant
10. Season with oregano, salt and pepper and cover with aluminum foil
11. Bake in the preheated oven for 25 minutes

Serves: 6


Mediterranean Oregano	Sea Salt	Cracked Black Pepper