Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Season chicken with salt and paprika. Brown on both sides in butter in ovenproof skillet. Remove chicken and set aside.
  2. Add eggplant, pepper, onion and garlic to same skillet; cook until tender crisp.
  3. Arrange chicken over vegetables. Add zucchini, tomatoes, thyme and pepper sauce. Cover and bake at 350 °F for 30 minutes.
  4. Serve with hot rice. Garnish with lemon, if desired.
  5. For added elegance, place rice in center of platter and arrange chicken around edge.
  6. Serve vegetables separately.
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