Chicken with Baked Eggplant and Tomato

(Tasty Low-Fat Recipes)



1 red pepper

1 eggplant

3 tomatoes, cut into quarters

6 ½ oz. of large button mushrooms, halved

1 onion cut into thin wedges

1 ½ Tablespoons tomato paste

½ cup chicken stock

¼ cup white wine

2 lean slices of bacon

4 boneless, skinless chicken breasts

4 sprigs of rosemary

cooking oil spray



Preheat the oven to 400 degrees F. Cut the red pepper and eggplant into bite-sized pieces and combine with the tomato, mushrooms and onion in a baking dish. Spray with oil and bake for 1 hour or until starting to brown and soften, stirring once. Pour the combined tomato paste, stock and wine into the dish and bake for 10 minutes or until thickened. Meanwhile, discard the fat and rind from the bacon and cut in half. Wrap a strip around each chicken breast and secure it underneath with a toothpick. Poke a sprig of fresh rosemary underneath the bacon. Pan-fry over medium heat, until golden on both sides. Cover and cook for 10-15 minutes or until the chicken is tender and cooked through. Remove the toothpicks. Serve the chicken on the vegetable mixture, surround with sauce.



Serves 4:

Serving Size: 1 Chicken Breast:

Nutritional Info Per Serving:

Calories 235

Fat 4.5g

Carbohydrate 8g

Protein 35g

Dietary Fiber 5g