Chicken and Eggplant Casserole
4 slices (1/4
to ½ inch thick) eggplant, cut lengthwise
Preheat the oven 400 degrees F.
Place the eggplant on the bottom of a baking dish and top each slice with an opened, butterflied chicken breast (cut side down). Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast.
Bake for 20-25 minutes or longer until the chicken is cooked through. Sprinkle with the basil leaves and fresh cracked pepper.
Per Serving: 325 Calories; 6g Fat (15.3% calories from fat); 1g Saturated Fat; 33g Protein; 40g Carbohydrate; 12g Dietary Fiber; 68mg Cholesterol; 347mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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