• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Lowfat yogurt

  2. teaspoon Ground cumin

  3. teaspoon Cinnamon

  4. 4 Boneless skinless chicken

  5. Breats halves, pounded thin

  6. 1 large Eggplant

  7. cup Chicken stock

  8. 3 cloves Garlic, minced

  9. 3 larges Shallots, chopped fine

  10. 12 Cherry tomatoes

  11. teaspoon Dried oregano

Instructions Jump to Ingredients ↑

  1. Rub a mixture of yogurt, cumin and cinnamon over chicken (using ½ of yogurt mixture), cover and marinate, refrigerated, at least 2 hours.

  2. Steam eggplant, peel and chop. Saute garlic and shallots in chicken broth in a nonstick skillet sprayed with Pam. Add eggplant, heat 2 minutes. Remove from heat, add remaining yogurt mixture. Set aside and keep warm. Cook chicken in a skillet sprayed with Pam 3-4 minutes on each side taking care not to let stick. Add remaining ingredients and heat through. Serve on brown rice.

  3. Per serving without rice: Calories: 175 Protein: 28g Carbohydrates: 5g Fat: 3g Sodium: 70mg Cholesterol: 75mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.

  4. Submitted By CAROLYN SHAW On 03-20-95


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