Chicken and Eggplant Greek Bake: A Flavorful & Healthy Recipe

INGREDIENTS

2 cups sliced mushrooms 2 cups cubed peeled eggplant 1‑1/4 cups reduced-sodium chicken broth 3/4 cup coarsely chopped onion 2 cloves garlic, minced 1‑1/2 teaspoons all-purpose flour 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 6 skinless chicken breasts, about 2 pounds Additional all-purpose flour 3 tablespoons dry sherry or reduced-sodium chicken broth 1/4 teaspoon salt 1/4 teaspoon black pepper 1 can (14 ounces) artichoke hearts, drained 12 ounces uncooked wide egg noodles

PREPARATION:

Slow Cooker Directions

1. Combine mushrooms, eggplant, broth, onion, garlic, flour, oregano, basil and thyme in slow cooker. Cover; cook on HIGH 1 hour.
2. Coat chicken very lightly with flour. Generously spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides.
3. Remove vegetables to bowl with slotted spoon. Layer chicken in slow cooker; return vegetables to slow cooker. Add sherry, salt and pepper. Reduce heat to LOW. Cover; cook 6 to 6-1/2 hours or until chicken is no longer pink in center and vegetables are tender.
4. Stir in artichokes; cover and cook 45 minutes to 1 hour or until heated through. Cook noodles according to package directions. Serve chicken stew over noodles.

This recipe appears in: Stews