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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) low-fat plain yogurt |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) ground cinnamon |
2 chicken breast , skinless and boneless |
1 large eggplant |
1/4 cup(s) chicken broth, low salt low fat |
3 clove(s) garlic,finely minced |
3 shallots,finely chopped |
12 cherry tomatoes |
3/4 teaspoon(s) oregano, dried |
Directions:
1. Blend yogurt,cumin and cinnamon in a small bowl.
2. Rub 1/2 yogurt mixture all over the chicken,cover with plastic wrap and marinate in refrigerator 2 hours or overnight.
3. Prick eggplant skin,steam until tender.Peel and chop
4. Spray a medium size skillet with no stick cooking spray.Add stock and saute garlic and shallots until soft.Add eggplant and stir 2 minutes.
5. Remove from heat,add remaining yogurt mixture and blend well.Keep warm.
6. In a different non stick skillet,Add chicken and cook 3 or 4 minutes on each side,constantly turning so as not to burn or stick.
7. Add tomatoes,chicken and oregano to eggplant mixture
8. Serve over brown rice
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