| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Skillet Ground Chicken And Eggplant

1 pound ground chicken
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
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 can (8 ounces) 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.