|2 tbsp||(30 mL) Olive oil|
|1 Pkg||(8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs|
|Salt and pepper|
|1 cup||(250 mL) Chopped red onion|
|2||Cloves garlic, minced|
|1||Orange pepper, chopped|
|1||Medium eggplant, cut into 1” (2.5 cm) cubes|
|1||Zucchini, cut into 1” (2.5 cm) cubes|
|1 tbsp||(15 mL) Tomato paste|
|2 cups||(500 mL) Marinara sauce|
|1 cup||(250 mL) Chicken broth|
|1 tsp||(5 mL) Sugar|
|Pinch of chili flakes|
|1 tsp||(5 mL) Italian seasoning|
|1/2 cup||(125 mL) Freshly grated Parmesan cheese|
HEAT oil in a large skillet over medium-high. Season chicken with salt and pepper and cook for 4-5 minutes per side or until golden brown. Remove from skillet and set aside.
ADD vegetables to the same skillet and sauté, stirring occasionally for 8-10 minutes. Stir in tomato paste, marinara sauce, chicken broth, sugar, chili flakes, and Italian seasoning. Cook for 2-3 minutes then nestle chicken into the sauce. Season with salt and pepper to taste and simmer, covered for 25-30 minutes or until the internal temperature of the chicken has reached 185°F (85°C).
SERVE sprinkled with fresh basil and freshly grated Parmesan cheese.
Serve over polenta or pasta.
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