CHICKEN WITH EGGPLANT

By sarey

Ingredients

• 3 WHOLE CHICKEN BREASTS (HALVED + DEBONED)
• 1/2 t SALT
• 1/4 t PAPRIKA
• 1/2 C BUTTER
• 1 MEDIUM EGGPLANT (PEELED AND CUT IN 1/2 INCH
• SLICES)
• 1 CLOVER GARLIC, CHOPPED
• 1 RED PEPPER, CUT INTO STRIPS
• 2 ZUCCHINI, CUT INTO 1/2 INCH SLICES
• 3 TOMATOES, PEELED AND DICED
• 1/4 t TABASCO SAUCE
• 1/4 t THYME
• 1/4 t OREGANO
• 2 T CHOPPED PARSLEY

Preparation

Step 1

SPRINKLE CHICKEN WITH SALT AND PAPRIKA. HEAT BUTTER IN SKILLET AND BROWN CHICKEN. REMOVE CHICKEN FROM SKILLET. SAUTE EGGPLANT IN SKILLET AND PLACE IN BUTTERED CASSEROLE. ADD ONION, GARLIC AND PEPPER TO SKILLET AND COOK UNTIL TENDER. ADD ZUCCHINI AND TOMATOES AND COOK UNTIL TOMATOES ARE COOKED DOWN AND PART OF LIQUID HAS EVAPORATED. ADD REMAINING TABASCO AND HERBS TO MIXTURE. ARRANGE CHICKEN OVER EGGPLANT AND SPOON TOMATO MIXTURE OVER CHICKEN; BAKE UNCOVERED AT 350 FOR 45 MINUTES OR UNTIL CHICKEN IS DONE.

BASTE SEVERAL TIMES