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Chicken Breasts Mediterranean

Fondue.Chef's picture
Ingredients
  Whole broiler fryer chicken breasts 3 , cut in half
  Monosodium glutamate 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 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
  Tabasco 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

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.
Remove.
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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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