Casablanca chicken^

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Lowfat yogurt
½ teaspoon Ground cumin
½ teaspoon Cinnamon
4 Boneless skinless chicken
Breats halves, pounded thin
1 large Eggplant
¼ cup Chicken stock
3 cloves Garlic, minced
3 larges Shallots, chopped fine
12 Cherry tomatoes
¾ teaspoon Dried oregano

Directions

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

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.

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.

Submitted By CAROLYN SHAW On 03-20-95

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