Casablanca Chicken^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Lowfat yogurt,
1/4 cup: Chicken stock,
1/2 tsp: Ground cumin,
3 centiliter: Garlic, minced
1/2 tsp: Cinnamon,
3 large: Shallots, chopped fine
4: Boneless skinless chicken,
12: Cherry tomatoes,
Breats halves, pounded thin
3/4 tsp: Dried oregano,
1 large: Eggplant,
Directions:
Rub a mixture of yogurt, cumin and cinnamon over chicken (using 1/2 of
yogurt mixture), cover and marinate, refrigerated, at least 2 hours.
Steam eggplant, peel and chop. Saute garlic and shallots in chicken
broth in a nonstick skillet sprayed with Pam. Add eggplant, heat 2
minutes. Remove from heat, add remaining yogurt mixture. Set aside
and keep warm. Cook chicken in a skillet sprayed with Pam 3-4 minutes
on each side taking care not to let stick. Add remaining ingredients
and heat through. Serve on brown rice.
Per serving without rice: Calories: 175 Protein: 28g Carbohydrates:
5g Fat: 3g Sodium: 70mg Cholesterol: 75mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95
Source from luhu.jp
yogurt mixture), cover and marinate, refrigerated, at least 2 hours.
Steam eggplant, peel and chop. Saute garlic and shallots in chicken
broth in a nonstick skillet sprayed with Pam. Add eggplant, heat 2
minutes. Remove from heat, add remaining yogurt mixture. Set aside
and keep warm. Cook chicken in a skillet sprayed with Pam 3-4 minutes
on each side taking care not to let stick. Add remaining ingredients
and heat through. Serve on brown rice.
Per serving without rice: Calories: 175 Protein: 28g Carbohydrates:
5g Fat: 3g Sodium: 70mg Cholesterol: 75mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95
Source from luhu.jp