~1 tbsp. evoo
~3-4 med boneless, skinless chicken breasts
~1/2 c. sliced green bell pepper
~1/2 c. sliced onion
~2 cloves garlic; minced
~1 pound eggplant, peeled & cut into 1/4" - inch thick slices
~2 med tomatoes, cut into 1/4" - inch thick slices
~1/4 c. fresh parsley or 2 tsp. dried parsley
~1/4 c. fresh basil or 2 tsp. dried basil leaves
~1 tsp. salt
~1 c. fat-free reduced sodium chicken broth
~1/2 c. dry white wine
Heat oil in large skillet over med-high heat. Add chicken ; cook 2-3 minutes on each side or until browned. Remove chicken from skillet
Add bell peppers, onion & garlic to same skillet; cook and stir 3-4 minutes or until onion is tender.
Retuen chicken & place over the top of veggies. Arange tomato slices over chicken breasts (I used 2 on each breast); place 1 slice of eggplant over the tomatoes. Sprinkle with parsley, basil, and salt. Add chicken broth & wine to skillet; bring to a boil. Reduce heat after it boils; cover & simmer 45-50 minutes or until chicken is no longer pink & juices run clear.
Serve over hot cooked rice or with a side salad.