Directions:
- In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
- Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken.
- In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
- To serve, spoon vegetable over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.03 Kcal (1419 kJ) | ||
| Calories from fat | 95.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 770.07mg | 32% | |
| Potassium | 1081.42mg | 23% | |
| Total Carbs | 11.8g | 4% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 48.97g | 98% | |
| Vitamin C | 42.3mg | 70% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.7mg | 71% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.65 Kcal (313 kJ) | ||
| Calories from fat | 21.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 16% | |
|---|---|---|---|
| Cholesterol | 30.66mg | 46% | |
| Sodium | 169.55mg | 32% | |
| Potassium | 238.11mg | 23% | |
| Total Carbs | 2.6g | 4% | |
| Sugars | 1.56g | 28% | |
| Dietary Fiber | 0.84g | 15% | |
| Protein | 10.78g | 98% | |
| Vitamin C | 9.3mg | 70% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 2.8mg | 71% | |
| Calcium | 8.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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