CHICKEN BREAST and EGGPLANT

Put oven rack in uppermost position and heat oven to 400 degrees F.

Peel eggplant and cut it into 3/8-inch slices. Pour 1/4 cup (1.6 oz.wt.) olive oil onto large cookie sheet with edges. Tip cookie sheet to spread the oil all over the surface. Lay out eggplant slices all over the cookie sheet. Turn eggplant slices over in the oil to coat both sides. Crush the garlic in a garlic press and dab a bit of garlic on each slice. Cook eggplant in oven for 15 to 18 minutes.

Cut chicken breast into manageable-sized slices. Combine sherry and water and set aside.

Heat 1/8 cup (0.8 oz.wt.) of the oil in a large skillet. Cook chicken for 4 or 5 minutes on the first side. Turn chicken over.

Cover chicken breast with baked eggplant slices. Add parsley, salt, and pepper. Pour sherry/water mixture over. Cover the pan and lower heat. Cook gently for another 5 minutes.

Serve with noodles.

Serves 2

Sondra J. Stang, The Three-Ingredient Cookbook, 1985, Nichola’s method

http://macheads2.net/recipes/ChickBreastEggplant.html