Ingredients:
1 eggplant (1 pound)
1 large onion
3 tbsp minced fresh garlic
4 tbsp olive oil, divided
1 broiler-fryer, cut up (3 1/2 pounds, )
1 cup canned low sodium or homemade chick, en broth
2 tbsp dried marjoram, crumbled
1 1/2 cup cherry tomatoes, halved
1/2 cup pitted ripe olive halves
Instructions:
Trim ends of eggplant; cut into 1-inch slices, then into 1-inch
cubes. Cut onion into quarters. In large skillet, saute eggplant,
onion and garlic in 1 tablespoon hot oil until eggplant is crispy and
onion is, lightly browned. Place in a large bowl.
Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on
all sides over moderately high heat; drain on paper towels. Wipe out
skillet.
Return chicken to skillet; add broth and marjoram. Bring to boiling;
lower heat; cover. Simmer for 30 minutes, turning occasionally,
until chicken is tender. Remove to serving platter; keep warm.
Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring
constantly, until heated through. Spoon over chicken.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Stupidity is the devil. Look in the eye of a chicken and you'll know. It's the most horrifying, cannibalistic, and nightmarish creature in this world." - Werner Herzog
Chicken Provencal Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
