chicken provencal

This is a great recipe...it's healthy & low carb! Most of all I didnt feel a bit guilty eating a little molten cake for dessert after this meal ;) My parents came over for dinner tonight & we made them this dish...it is from my low-carb recipe cook book...we have made it quite a few times now!

Ingredients:

~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.