Chicken Provencale - cooking recipe

Ingredients
    2 whole chicken breasts
    1 Tbsp. olive oil
    1 large yellow onion, chopped
    4 cloves garlic
    1 medium sweet red pepper, seeded and cut into squares
    1 medium size zucchini, halved lengthwise and sliced 1/4 inch
    1 small eggplant, sliced in 1/4-inch wedges
    1 large (28 oz.) can low sodium tomatoes, drained and chopped
    1/4 tsp. each: dried basil, thyme and oregano
    10 jumbo pitted olives, halved
    2 Tbsp. minced parsley
Preparation
    Brown chicken over moderate heat in a 12-inch skillet lightly coated with cooking spray for 5 minutes on each side.
    Set aside in a large bowl.
    Add olive oil, onion and garlic to skillet; cook, uncovered, for 5 minutes, stirring.
    Add pepper and cook for 5 minutes.
    Transfer to bowl with chicken.
    Raise heat to moderately high and cook eggplant for 5 to 7 minutes.
    Stir until golden.

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