Chicken Breasts Mediterranean
|Whole broiler fryer chicken breasts||3 , cut in half|
|Monosodium glutamate||1 1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Green pepper||1 , cut into strips|
|Eggplant||1 Medium, cut in 1/2 inch slices|
|Zucchini||2 , cut in 1/2 inch slices|
|Tomatoes||3 Large, peeled and cut in pieces|
|Chopped parsley||2 Tablespoon|
Sprinkle chicken with 1 teaspoon MSG, salt and paprika.
Heat butter in skillet.
Brown chicken breasts on both sides and remove.
Add onion, garlic, and green pepper and cook until tender but not browned.
Brown eggplant slices on both sides, a few at a time, in skillet.
Add zucchini and tomatoes to skillet and cook rapidly until tomatoes are cooked down and part of the liquid is evaporated.
Add cooked onion, garlic and green pepper with remaining 1/2 teaspoon MSG and herbs.
Mix well and spoon half of the mixture into a 4-quart casserole.
Arrange chicken breasts over vegetables.
Spoon remaining vegetables around chicken breasts.
Bake uncovered in a 375° F.oven for 45 minutes or until chicken is tender.
Baste several times with liquid from vegetables.