Chicken Caponata

Chicken Caponata

This recipe is a spin-off from my grandmother’s “caponata” recipe; it includes chicken, eggplant, and oinions.
— Frank

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Yield1
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 1/2 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 lb Ripe eggplant - small (half-inch slices)
  • 3/4 cup Celery - sliced
  • 3/4 cup Onion - (cut into rings)
  • 1 tsp Sea salt
  • 1 tsp Lemon juice
  • 1/2 cup Classico tomato & basil red sauce
  • 2 tbsps Red wine vinegar
  • 3 oz Bonless skinless chicken breast - tenders, sliced crosswise
Calories 377
Total Fat 11g
Carbohydrates 48g
Fiber 20g
Protein 26g

Instructions

  1. Place all ingredients in a roasting pan except for tomato sauce and vinegar.
  2. Roast for 30 minutes in a 400°F oven, stirring once after 15-20 minutes.
  3. Remove pan from oven and add tomato sauce and vinegar.
  4. Refrigerate and serve cool.

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