| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Chicken breast, boneless | 8 oz | Eggplant, boiled | cubes | 5 cups | |
| Olive oil | extra virgin | 3 tsp | Tomato, red | chopped | 5 cups |
| Olive | canned | 14 large | Garlic | raw | 8 cloves |
| Basil, dried | ground | 1 tsp | Water | 4 tbsp | |
| Wine, red table | 2 tbsp |
Dietary Fiber
52%
15%
22%
20%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (906g)
Servings: 1
420
110
13g
2g
10%
65mg
960mg
40%
20 g
33 g
110%
80%
25%
Iron
15%
46g
% Percent Daily Values are based on a 2,000 calorie diet
13g
Mediterranean
Chicken
Chicken
Number of Servings:
Calories Per Serving:
2
418
30-41-26
PCF Ratio:
Cooking Instructions
In non stick saute pan, add oil and flattened chicken. Cook chicken until lightly browned, then add tomato, basil, diced garlic, oregano, sliced olives, water and red wine. Simmer covered for 10 minutes or until almost all of the liquid is evaporated. While the chicken cooking, cut eggplant in 1/8 in thick slices and place in boiling salted water for 10 minutes or until tender. On 2 dinner plates place a bed of cooked eggplant, then place the chicken tomato mixture on top of egg plant. Serve immediately.
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307