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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 227.7
  • Total Fat: 5.2 g
  • Cholesterol: 91.4 mg
  • Sodium: 216.8 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 38.2 g

View full nutritional breakdown of Lemon Chicken with eggplant and mushrooms calories by ingredient
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Lemon Chicken with eggplant and mushrooms

Submitted by: DAWNBLAND

Introduction

A nice Fall feeling chicken A nice Fall feeling chicken
Number of Servings: 6

Ingredients

    4 large boneless skinless chicken breasts
    about 10 baby graffiti eggplant
    about 10 cremini mushrooms
    1 tablespoon basil
    1 tablespoon cooking oil
    1 tsp of cooking oil or non-stick baking spray
    1lemon, juiced
    2 cloves garlic, minced
    2 tablespoons capers
    dash of salt
    2 tablespoons black pepper

Directions

feeds 6

rinse chicken pat dry. stem and half eggplant. quarter the mushrooms. line a pan with tinfoil and spray or spread veggie oil to lightly coat. lay down eggplant and mushrooms then top with chicken breasts. cover with and fold tinfoil. Broil 4 to 5 inches from heat for 20 minutes.
Meanwhile, for glaze, in a bowl, stir together oil, lemon juice, garlic, capers, basil, salt and pepper.
Brush chicken with glaze. Turn over and brush with remaining glaze...make sure all the yummy capers get in there. Broil for another 5-20 minutes until tender and no longer pink.

Number of Servings: 6

Recipe submitted by SparkPeople user DAWNBLAND.






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Member Ratings For This Recipe

  • I think I did something wrong with the broiler or my chicken was too thick, it just wasn't cooking. So I baked it at 375 for 45 minutes with the foil wrapped tightly. (So it sort of poached it.) The chicken was moist and everything had a wonderful flavor. My whole family enjoyed it! - 9/12/12

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