Mediterranean Roast Chicken
Garnish with Parmesan cheese if desired and serve with a green salad.

Servings: 4

• 4 thick slices eggplant, cut lengthwise
• 4 chicken boneless, skinless breasts halves that have been flattened lightly
• 1 clove garlic, minced
• 1 - 14 ounce can diced tomatoes, drained
• 2 tablespoons salted capers, rinsed
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1/4 cup whole basil leaves, chiffonade*
• Fresh cracked black pepper

Preheat the oven to 350° F. Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, garlic balsamic, oil, and sugar and spread over the chicken breast. Bake for 35 to 40 minutes or until the chicken is cooked through. Sprinkle with the chiffonade basil leaves and cracked pepper and serve with a green salad.

*Chiffonade - To slice an herb or leafy vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves into a cigar shape and slicing.

Per Serving: 222 Calories; 5g Fat (20.6% calories from fat); 1g Saturated Fat29g Protein; 15g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 335mg Sodium. Exchanges: 4 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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