Chicken Provencale
"For a naturally light main dish, these chicken breasts are served with an earthy vegetable stew. The meat is cooked in minimal oil and the vegetables are steamed in wine...."
INGREDIENTS
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For Vegetables:
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2 cups cubed peeled eggplant
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2 medium tomatoes, peeled, seeded, and chopped
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1 medium onion, halved and thinly sliced
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1 medium red sweet pepper, cut into thin strips
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1 medium green sweet pepper, cut into thin strips
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1/4 cup red or dry white wine, or chicken broth
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2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
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2 cloves garlic, minced
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1/2 teaspoon salt
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For Chicken:
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4 boneless, skinless chicken breast halves (1 pound total)
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salt
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1 tablespoon olive oil or cooking oil
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1/2 teaspoon paprika
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