Ingredients
2 boneless skinless chicken breast halves (5 ounces each)1 teaspoon Cajun seasoning1/4 teaspoon garlic powder1/8 teaspoon pepper2 teaspoons olive oil1 small zucchini, chopped1 celery rib, chopped1/2 cup sliced onion1/2 cup diced peeled eggplant1/3 cup chopped green pepper2 garlic cloves, minced3/4 cup stewed tomatoes1/2 cup reduced-sodium chicken broth2 teaspoons tarragon vinegar1 green onion, choppedHot cooked rice, optional
Preparation
Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm.
In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.
Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.
