Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (5 ounces each )

  2. 1 teaspoon Cajun seasoning

  3. 1/4 teaspoon garlic powder

  4. 1/8 teaspoon pepper

  5. 2 teaspoons olive oil

  6. 1 small zucchini, chopped

  7. 1 celery rib, chopped

  8. 1/2 cup sliced onion

  9. 1/2 cup diced peeled eggplant

  10. 1/3 cup chopped green pepper

  11. 2 garlic cloves, minced

  12. 3/4 cup stewed tomatoes

  13. 1/2 cup reduced-sodium chicken broth

  14. 2 teaspoons tarragon vinegar

  15. 1 green onion, chopped Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. In the drippings, saute the zucchini, celery, onion, eggplant, green pepper and garlic until crisp-tender. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Return chicken to the pan. Cover and cook for 10-12 minutes or until chicken juices run clear. Sprinkle with green onion. Serve with rice if desired. Yield: 2 servings.


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