Chicken Eggplant Provençal

Ingredients
 

• 1 1/3 tsp. olive oil 
• 3/4 c. leeks, sliced 1/2" 
• 1 1/2 c. mushrooms, sliced 1/4" 
• 1/2 c. red peppers, diced 
• 2 tsp. garlic, minced
• 1/2 tsp. dried oregano
• 2 tbsp. parsley, chopped
• 1 3/4 c. eggplant, cubed 1/4" 
• 1/4 c. canned tomato paste
• 1/4 c. water
• 1/2 c. red wine (substitute: chicken stock)
• 4 oz. boneless, skinless chicken breast  (6 breasts total) 

Directions

1. Heat skillet over medium heat; add oil, leeks, mushrooms, red pepper & garlic 
2. Sauté until leeks are softened; stir in oregano, parsley & eggplant
3. Add tomato paste; stir until vegetables are coated
4. Stir in water & wine (or stock); heat through
5. Place chicken in baking dish & top with sauce
6. Place in oven at 350 degrees F. & cook for 15 minutes or until minimum internal temperature is at least 165 degrees F.

Yields 6