Grilled Chicken with Eggplant & Tomatoes Recipe
Summary
Ingredients
1 broiler-fryer, quartered
1 1/2 teaspoons salt, divided (4 teaspoon pepper)
3 tablespoons butter or margarine
1 medium onion, chopped
1/2 cup chicken broth
1 medium eggplant, pared and cubed
2 medium tomatoes, peeled and chopped
1/4 teaspoon each, dried leaf basil, thyme and oregano
1/4 cup grated Parmesan or Romano cheese
Directions
1. Sprinkle chicken with 1 teaspoon salt and pepper. Heat butter in a large skillet; add chicken and brown on both sides. Remove from skillet.
2. Add onion and cook until tender.. Add broth, scraping brown particles from bottom of skillet. Add eggplant and tomatoes; sprinkle with herbs and remaining 1/2 tea spoon salt. Add chicken; spoon some of the vegetable mixture over chicken.
3. Cover; simmer 30 minutes, until chicken is tender.
2. Add onion and cook until tender.. Add broth, scraping brown particles from bottom of skillet. Add eggplant and tomatoes; sprinkle with herbs and remaining 1/2 tea spoon salt. Add chicken; spoon some of the vegetable mixture over chicken.
3. Cover; simmer 30 minutes, until chicken is tender.
