Italian-seasoned ground chicken, Monterey Jack cheese and eggplant skillet supper.

Skillet Ground Chicken and Eggplant

1 pound ground chicken
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1 teaspoon salt - divided use
1/2 teaspoon pepper - divided use
1 tablespoon all-purpose flour
3/4 cup water
1 (8-ounce) can tomato sauce
1 eggplant (1 pound), cut in 1/2-inch slices
1 cup shredded Monterey Jack cheese

1. Heat 10-inch frypan over medium high temperature. Add chicken, onion and green pepper, stirring and cooking until chicken is brown and onion is clear, about 5 minutes.
2. Add basil, oregano, chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Sprinkle with flour; slowly stir in water, scraping pan drippings into mixture.
3. Add tomato sauce and stir well.
4. On eggplant slices, sprinkle remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; arrange eggplant over ground chicken mixture. Reduce heat to low, cover and cook until eggplant is tender, about 10 minutes.
5. Sprinkle with cheese and cover until melted, about 2 minutes.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.