3 lb. cut-up broiler-fryer chicken, skin removed
1/4 tsp. pepper
1 can (14oz) stewed tomatoes, undrained
1 small eggplant, cut into 3x1x1/2 in. pieces (4 cups)
1 medium zucchini, cut into 1/2 in. slices (2 cups)
1 medium onion, chopped (1/2 cup)
2 cups small whole mushrooms (8oz.)
2 Tblsps. capers, drained if desired
2 tsps. onion powder
1 tsp. garlic powder
1 tsp. dried oregano leaves
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Heat oven to 450*F. Spray 13x9x2in. rectangular pan with non-stick cooking spray. Sprinkle chicken with pepper. Place chicken in pan and bake uncovered about 20 minutes or until light golden brown.
Reduce oven temp to 350*F. Remove chicken from pan. Mix remaining ingredients in pan; add chicken. Cover and bake 30 minutes. Spoon sauce in pan over chicken. Bake uncovered 10-15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
1 serving has:
Calories 200
Calories from fat 55
Fat 6g
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