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Chicken Breasts Mediterranean
3 whole chicken breasts, halved and de-boned
1 1/2 teaspoons MSG, divided
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 cup butter
1 medium eggplant, peeled and cut in 1/2-inch slices
1 clove garlic, chopped
1 green bell pepper, cut into strips
2 zucchini, cut into 1/2-inch slices
3 tomatoes, peeled and diced
1/4 teaspoon Tabasco sauce
1/4 teaspoon thyme
1/4 teaspoon oregano
2 tablespoons chopped parsley
Sprinkle chicken with 1 teaspoon MSG, salt and paprika.
Heat butter in skillet and brown chicken. Remove chicken from skillet.
Sauté eggplant in skillet and place in buttered casserole.
Add onion, garlic and green pepper to skillet and cook until tender.
Add zucchini and tomatoes and cook until tomatoes are cooked down and part of liquid evaporated.
Add remaining MSG, Tabasco and herbs to mixture.
Arrange chicken over eggplant and spoon tomato mixture over chicken.
Bake uncovered at 350 degrees F for 45 minutes or until chicken is done. Baste several times.
Yield: 6 servings
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