Rub a mixture of yogurt, cumin and cinnamon over chicken (using 1/2 of
yogurt mixture), cover and marinate, refrigerated, at least 2 hours.
Steam eggplant, peel and chop. Saute garlic and shallots in chicken
broth in a nonstick skillet sprayed with Pam. Add eggplant, heat 2
minutes. Remove from heat, add remaining yogurt mixture. Set aside
and keep warm. Cook chicken in a skillet sprayed with Pam 3-4 minutes
on each side taking care not to let stick. Add remaining ingredients
and heat through. Serve on brown rice.
Per serving without rice: Calories: 175 Protein: 28g Carbohydrates:
5g Fat: 3g Sodium: 70mg Cholesterol: 75mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95. Submitted By CAROLYN SHAW
On 03-20-95
