Chicken Breast with Eggplant and Tomato

• Eggplant (about 2/3 pound peeled weight)
• Plum tomato (about 1/3 pound peeled weight)
• 5/8 to 3/4 pound boneless, skinless chicken breast(s)
• 3 tablespoons dry sherry (42 grams)
• 1/8 cup water (28 grams)
• 3 tablespoons olive oil (36 grams)
• 1/4 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil (24 grams)
• Garlic clove
• 1/4 teaspoon salt
• 2 tablespoons minced parsley

Peel eggplant and dice. Remove core from plum tomato(es) and cut up in small pieces. Cut chicken breast into manageable-sized slices. Combine sherry and water, and set aside. Mince the parsley.

In the Dutch oven, heat 3 tablespoons olive oil. Add eggplant and tomato. Cover and cook 5 minutes, shaking pan now and then.

Add sherry mixture to Dutch oven along with 1/4 teaspoon salt and pepper. Cover and cook another 10 minutes or until the eggplant is translucent.

In a frying pan, brown and cook the chicken breast in 2 tablespoons olive oil until an internal temperature of 160 degrees F. While cooking, season the chicken with crushed garlic, another 1/4 teaspoon salt, and minced parsley.

When the eggplant mixture is done and the chicken is cooked, combine in the frying pan or Dutch oven. Stir together and serve.

Serves 2