CHICKEN PROVENCALE

Recipe By :Cooking Light, Oct 1993, page 130

Serving Size : 9 Preparation Time :0:10

Categories : Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon salt -- divided

3 chicken breast halves skinned -- (1/2 pound)

3 chicken thighs skinned -- (1/2 pound)

3 chicken drumsticks skinned -- (3/4 pound)

1 tablespoon vegetable oil

1 1/2 cups chopped green bell pepper

1/2 cup chopped onion

1 clove garlic -- minced

1 eggplant -- (1-pound) peeled

cut crosswise into 1/4-inch slices

2 medium tomatoes -- peeled

cut crosswise into 1/4-inch slices

1/4 cup chopped fresh parsley

2 teaspoons dried whole basil

Fresh basil -- (optional)

Sprinkle 1/4 teaspoon salt over chicken; set aside. Heat oil in a large

nonstick skillet over medium heat. Add chicken; cook 5 minutes on each

side or until browned.

Arrange chicken in a 13- x 9- x 2-inch baking dish; set aside.

Add bell pepper, onion, and garlic to skillet; sauté 5 minutes over medium

heat. Spoon over chicken. Arrange eggplant over chicken. Top with tomato;

sprinkle with remaining 1/4 teaspoon salt, parsley, and dried basil.

Cover; bake at 375 deg for 1 hour. Yield: 9 servings (serving size: 3

ounces chicken and 1/2 cup vegetables).

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Per Serving (excluding unknown items): 129 Calories; 5g Fat (34.2%

calories from fat); 18g Protein; 3g Carbohydrate; 1g Dietary Fiber; 59mg

Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;

1/2 Vegetable; 1/2 Fat.

Serving Ideas : Garnish with fresh basil, if desired.

NOTES : Jeanne Hersh, of Trumbull, Connecticut, wanted to cook eggplant

without frying it. Over 15 years ago she combined it with chicken

and came up with this recipe. She and her family have enjoyed it

ever since.