Chicken and Eggplant Casserole

Chicken and Eggplant Casserole
Serve with a green salad.

Servings: 4

• 4 slices (1/4 to ½ inch thick) eggplant, cut lengthwise
• 4 chicken breast fillets, butterflied
• 1 - 14 ounce can whole peeled tomatoes wedges, drained
• 2 tablespoons salted capers, rinsed to remove brine
• 1/4 cup good quality balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1/4 cup whole basil leaves
• Fresh cracked black pepper

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.