Chicken and Vegetables
2 garlic cloves
1 large onion
1 medium eggplant (about 2 lb.)
2 medium zucchini (about 10 oz. each)
2 medium green peppers
4 large plum tomatoes
1 large bunch basil
1 tbsp salad oil
1 8-oz. can tomato sauce
1 tbsp cider vinegar
1-1/2 tsp sugar
salt
1-1/2 lb. chicken cutlets
3/4 tsp coarsely ground black pepper
Mince garlic; chop onion. Cut eggplant, zucchini and peppers into 3/4
inch pieces. Seed and chop tomatoes. Chop enough basil to equal 1/2
cup. Reserve remaining basil sprigs for garnish.
In nonstick 5-quart Dutch oven or saucepot over high heat, in hot
salad oil, cook garlic, onion, eggplant, zucchini, peppers and
tomatoes until onion is tender crisp. Stir in tomato sauce, cider
vinegar, sugar and 3/4 teaspoon salt. Heat to boiling. Reduce heat to
low. Cover and simmer 30 minutes or until vegetables are very tender.
Stir in chopped basil.
Meanwhile, sprinkle chicken cutlets with pepper and 3/4 teaspoon
salt. In nonstick 12-inch skillet, over high heat, cook chicken
cutlets a few at a time 2-3 minutes. If cutlets are large, cut them
into desired pieces. Cook until chicken looses its pink color
throughout.
Serve chicken cutlets with vegetable mixture. Garnish with basil sprigs.
Makes 6 servings about 215 calories each.
Enjoy
Sherri
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