Source: dLife

Grilled chicken topped with tomatoes and eggplant in a delicious garlic white wine sauce.

Servings

1 tbsp olive oil
2 lb Chicken, broiler/fryer, thigh, with o skin, raw
0.5 cup chopped green bell peppers
0.5 cup sliced white onion
2 medium garlic cloves , minced
1 lb Eggplant, fresh, whole, peeled , cut into 1/4-inch-thick slices
2 fresh tomatoes , cut into 1/4-inch-thick slices
0.25 cup chopped parsley , fresh (or 2 tsp dried parsley)
0.25 cup fresh basil (or 2 tsp dried basil leaves)
1 tsp Salt Substitute, no sodium
1 cup fat free reduced sodium chicken broth
0.5 cup white wine (dry)

1 In a large skillet heat oil over medium high heat.
2 Add chicken to skillet and cook on each side for 2 to 3 minutes or until browned, then remove chicken from skillet.
3 Add bell pepper, onion, and garlic to same skillet. Cook and stir for 3 to 4 minutes or until onion is tender.
4 Place chicken back in skillet.
5 Take eggplant and tomato slices and arrange over chicken in skillet.
6 Sprinkle chicken and vegetables with parsley, basil, and salt.
7 Add chicken broth and wine to skillet and bring mixture to a boil.
8 Once boiling, reduce heat and cover, allowing mixture to simmer 45 to 60 minutes or until the chicken is no longer pink and juices run clear.