Garlic Chicken w/ Tomato, Eggplant & Onion

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.9
  • Total Fat: 2.6 g
  • Cholesterol: 65.7 mg
  • Sodium: 187.0 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 28.6 g

View full nutritional breakdown of Garlic Chicken w/ Tomato, Eggplant & Onion calories by ingredient
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Based on the recipe Baked Chicken with Garlic and Sun Dried Tomatoes (Chef Meg's Makeover) Based on the recipe Baked Chicken with Garlic and Sun Dried Tomatoes (Chef Meg's Makeover)
Number of Servings: 4


    1 lb bonesless, skinless chicken breast
    20 cloves garlic, minced
    1 onion, cut in half & thinly sliced
    1 tsp extra virgin olive oil
    1 celery stalk, diced
    3 Roma tomatoes, chopped
    3 slices eggplant, chopped
    handful of baby leaf spinach
    1 tablespoon Chef Meg's Italian Seaasoning
    1/4 cup white wine
    1/2 cup chicken stock


makes 4 servings

Preheat oven to 325 degrees

Warm oil in pan, add garlic. Place chicken on top, cook for about 4-6 minutes on each side.

Remove chicken from pan, add rest of vegetables except spinach. Add italian seasoning. Cook vegetables over low heat for 5 minutes. Add white wine. Place chicken back in pan and add chicken stock.

Layer spinach on the bottom of a casserole dish. Transfer chicken & vegetables to casserole, on top of the spinach.

Cover & cook for 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user FANGFACEKITTY.

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