Eggplant Chicken

8 ingredients
3 steps

Ingredients

  • 1 large eggplants (cut into cubes with skin on) or 2 medium eggplants (cut into cubes with skin on)
  • 1 onion, cut into slivers
  • 2 tablespoons olive oil
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon ground cumin
  • 4 -5 tomatoes or 14 1/2 ounces stewed diced tomatoes
  • 3 boneless skinless chicken breasts
  • 2 cups chicken broth

Directions

  1. 1
    In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
  2. 2
    Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
  3. 3
    Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.

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