Dinner

Lemon Chicken with eggplant and mushrooms is for Dinner.

Lemon Chicken with eggplant and mushrooms takes 10 minutes to prepare.

Lemon Chicken with eggplant and mushrooms takes 35 minutes to cook.

Lemon Chicken with eggplant and mushrooms makes 6 servings.

The ingredients for Lemon Chicken with eggplant and mushrooms are:

4 large boneless skinless chicken breasts
about 10 baby graffiti eggplant
about 10 cremini mushrooms
1 tablespoon basil
1 tablespoon cooking oil
1 tsp of cooking oil or non-stick baking spray
1lemon, juiced
2 cloves garlic, minced
2 tablespoons capers
dash of salt
2 tablespoons black pepper

Here is how you make Lemon Chicken with eggplant and mushrooms:

feeds 6rinse chicken pat dry. stem and half eggplant. quarter the mushrooms. line a pan with tinfoil and spray or spread veggie oil to lightly coat. lay down eggplant and mushrooms then top with chicken breasts. cover with and fold tinfoil. Broil 4 to 5 inches from heat for 20 minutes.Meanwhile, for glaze, in a bowl, stir together oil, lemon juice, garlic, capers, basil, salt and pepper.Brush chicken with glaze. Turn over and brush with remaining glaze...make sure all the yummy capers get in there. Broil for another 5-20 minutes until tender and no longer pink.Number of Servings: 6Recipe submitted by SparkPeople user DAWNBLAND.

The nutritional information for Lemon Chicken with eggplant and mushrooms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 227.7

• Total Fat: 5.2 g
• Cholesterol: 91.4 mg
• Sodium: 216.8 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 2.4 g
• Protein: 38.2 g