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Chicken Eggplant Provençal

Submitted by Tara Blake on Mon, 11/27/2017 - 15:04
Tara Blake, Marketing Communications Officer Categories:
Recipe

Ingredients
 

  • 1 1/3 tsp. olive oil 
  • 3/4 c. leeks, sliced 1/2" 
  • 1 1/2 c. mushrooms, sliced 1/4" 
  • 1/2 c. red peppers, diced 
  • 2 tsp. garlic, minced
  • 1/2 tsp. dried oregano
  • 2 tbsp. parsley, chopped
  • 1 3/4 c. eggplant, cubed 1/4" 
  • 1/4 c. canned tomato paste
  • 1/4 c. water
  • 1/2 c. red wine (substitute: chicken stock)
  • 4 oz. boneless, skinless chicken breast  (6 breasts total) 

Directions

  1. Heat skillet over medium heat; add oil, leeks, mushrooms, red pepper & garlic 
  2. Sauté until leeks are softened; stir in oregano, parsley & eggplant
  3. Add tomato paste; stir until vegetables are coated
  4. Stir in water & wine (or stock); heat through
  5. Place chicken in baking dish & top with sauce
  6. Place in oven at 350 degrees F. & cook for 15 minutes or until minimum internal temperature is at least 165 degrees F.

Yields 6