Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "babycakes" Newsgroups: rec.food.recipes Subject: Chicken in Herbed Eggplant & Tomato Sauce Followup-To: rec.food.cooking Date: 6 Mar 1999 05:27:19 -0700 Organization: lynchburg.net Lines: 46 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <05d301be6533$d2bd2060$510ee5d0@default> Reply-To: "babycakes" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31320 Babycake's Chicken in Herbed Eggplant & Tomato Sauce 2 thighs (see notes) 2 legs 1 medium eggplant (diced about 1/2-inch pieces) 2 cans diced tomatoes with Italian Herbs 1 (8-ounce) can tomato sauce 1 (8-ounce) non-fat plain yogurt 2-3 TBS sliced, chopped green onions 1/3 cup sliced fresh mushrooms salt to taste and black pepper to taste 2 TBS olive oil (I use Extra Light) First, I put olive oil in frying pan and on high temperature I browned the chicken on both sides cooking approximately 3-4 minutes on each. Then removed them to casserole dish. With oil in skillet, I added eggplant, tomatoes, onions, mushrooms, salt and pepper. Let this cook through a few minutes while I put together tomato sauce and yogurt and blended well with whisk. At this point I added approximately 1/2 cup water to help thin tomato and yogurt mixture. Then I poured into skillet with tomatoes and eggplant and mixed well. With chicken in casserole dish on bottom, I poured the tomato and eggplant combination over all the chicken and put in preheated oven on 400 degrees for approximately 45 minutes to 1 hour; uncovered. (Time may vary depending on size of chicken pieces.) Serves 4 to 6. Cynthia's notes: To help make this a lowfat meal... I'd take the skin off the chicken. Next time, I'll add 4 extra pieces of chicken to compensate the extra sauce leftover. I served this with brown rice and steamed fresh green beans on the side. If using chicken breast, I think I would use 6 for this casserole. Legs and thighs, I'd use 8 pieces all total. Allowing 2 pieces per serving. posted by Cynthia babycakes@lynchburg.net -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.