Chicken Provencale

Name: Chicken Provencale
Ingredients: 2 whole chicken breasts; 1 Tbsp. olive oil; 1 large yellow onion, chopped; 4 cloves garlic; 1 medium sweet red pepper, seeded and cut into squares; 1 medium size zucchini, halved lengthwise and sliced 1/4 inch; 1 small eggplant, sliced in 1/4-inch wedges; 1 large (28 oz.) can low sodium tomatoes, drained and chopped; 1/4 tsp. each: dried basil, thyme and oregano; 10 jumbo pitted olives, halved; 2 Tbsp. minced parsley

11 ingredients

7 steps

Ingredients

2 whole chicken breasts
1 Tbsp. olive oil
1 large yellow onion, chopped
4 cloves garlic
1 medium sweet red pepper, seeded and cut into squares
1 medium size zucchini, halved lengthwise and sliced 1/4 inch
1 small eggplant, sliced in 1/4-inch wedges
1 large (28 oz.) can low sodium tomatoes, drained and chopped
1/4 tsp. each: dried basil, thyme and oregano
10 jumbo pitted olives, halved
2 Tbsp. minced parsley

Directions

1

Brown chicken over moderate heat in a 12-inch skillet lightly coated with cooking spray for 5 minutes on each side.
2

Set aside in a large bowl.
3

Add olive oil, onion and garlic to skillet; cook, uncovered, for 5 minutes, stirring.
4

Add pepper and cook for 5 minutes.
5

Transfer to bowl with chicken.
6

Raise heat to moderately high and cook eggplant for 5 to 7 minutes.
7

Stir until golden.