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Prep Time: 19 Minutes Cook Time: 50 Minutes |
Ready In: 69 Minutes Servings: 6 |
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Ingredients:
olive oil-flavored vegetable cooking spray |
1 (3-pound) broiler-fryer, cut up and skinned |
2 cups sliced zucchini |
2 1/2 cups cubed eggplant |
1 cup coarsely chopped onion |
1 teaspoon minced garlic |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained |
1 tablespoon chopped fresh oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 3 to 5 minutes on each side or until browned. Transfer chicken to a 13- x 9- x 2-inch baking dish coated with cooking spray; set aside.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and saute 3 minutes. Add eggplant, onion, and garlic; saute 4 minutes or until vegetables are tender. Add tomato and remaining 3 ingredients; stir well.
3. Pour vegetable mixture over chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 20 minutes or until chicken is done.
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