Skinny Skillet Chicken and Eggplant Cacciatore.

There is really no need for and introduction to this wonderful dish. Chicken, Eggplant, fresh Mozzarella, onions, peppers, tomato basil sauce. This is a great one pot ( skillet) mouthwatering dish that is sure to please just about anyone..

6 boneless boneless skinless chicken tenders
1 whole eggplant cut into thin slices
1 med onion sliced
1 green pepper sliced
1 red pepper sliced
1 basil leaf chopped
3 gloves garlic chopped or grated
1 can San Marzano tomatoes
2 teaspoons smoked paprika
6 pieces thinly sliced fresh mozzarella
Olive oil
Salt and pepper
Chopped fresh parsley for garnish

Heat a large skillet on med high heat, add a few drizzles of olive oil and chopped garlic. Sautee garlic in oil for about a min. Sprinkle salt and pepper on both sides of chicken and add chicken to skillet. Cook chicken for about 4 to 5 mins just to brown. Next add 1 can of San Marzano tomatoes and Combine. Next add smoked paprika, 1 chopped basil leaf( there are Basil leaves in the San Marzano but, I like to add a little bit more). Now, add your sliced onion and peppers. Cover and reduce heat to med and cook for about 8 mins till onion and peppers have softened. Remove cover and stir. Add your “thinly” sliced eggplant and recover your skillet for about 6 to 7 mins till eggplant has also softened. Remove cover, and place your fresh slices of mozzarella on top. Place skillet in oven on broil for about 3 to 4 mins to melt mozz on top, once mozz is slightly golden browned on top and is fully melted remove skillet from oven and you are ready to serve . Add some fresh chopped parsley on top for garnish.

Note:
The great thing about this dish is you can serve this right from the skillet..

Cooking time: approx 20-25 mins

Serves 4 to 6 peeps
GF,LF,HH,LC,DF