Ingredients
- 6 zucchini, sliced
- 2 medium green peppers, sliced
- 6 fresh tomatoes, quartered
- 1 large eggplant, peeled and cut into chunks
- 2 large onions, sliced
- 8 boneless, skinless chicken breast halves
- ¼ tsp. tarragon
- ¼ tsp. pepper
- ¼ tsp. thyme
- ¼ tsp. paprika
- ½ c. sherry wine
Instructions
Steam all vegetables for 15 minutes. Dredge chicken in flour seasoned with tarragon, pepper, and thyme. Arrange chicken evenly on top of vegetables and sprinkle with paprika. Bake in 325 degree oven, covered, for 1 hour. Last 15 minutes, remove cover; add ½ cup sherry wine and bake at 400 degrees. Serves 8.
Nutritional Information
Calories 237; Total Fat 2g; % Fat 8; Cholesterol 66mg; Sodium 180mg
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