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Cajun-Style Chicken and
Eggplant Casserole

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Just happened to catch a little of Louisiana Chef John Folse's TV show
("A Taste of Louisiana with John Folse") this morning. He was preparing
a low-fat, low-sodium version of a typical Cajun dish. Please do not ignore
this recipe just because you are not particularly in the mood for Cajun
"health food"! Simply use butter or olive oil or a combination, whatever
tomato sauce your heart desires, and real salt rather than salt substitute
if you so choose. Either way, this is a very flavorful dish. Enjoy!

Cajun-Style Chicken and
Eggplant Casserole
Chef John Folse & Company
Prep Time: 1 Hour
Serves: 6

“In Louisiana, we are constantly combining protein and garden
vegetables to create simple, yet tasty and nutritious dishes. Egg-
plant is one of our favorite vegetables, often used by every culture
in Bayou Country. This is an Italian favorite.”

6 chicken breasts, skinned
3 eggplants, diced
1/2 cup flour
Vegetable spray
2 tablespoons lite margarine
[or butter, or olive oil]
1 cup onions, diced
1 cup celery, diced
1/2 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup garlic, minced
Two 8-ounce cans tomato sauce, no salt
[or the tomato sauce of your choice]
1 tablespoon dried basil
1 teaspopon dried thyme
1/2 cup pimento olives, sliced
[or black olives, if you prefer]
One 8-ounce package low-fat
cheddar cheese, shredded
[or the shredded cheese of your choice]
Salt substitute [or salt]
Cayenne pepper

Preheat oven to 350 degrees F. Lightly season the flour to taste using salt substitute [or salt] and pepper. Dust chicken lightly in the seasoned flour. Place breasts on a cookie sheet, coated with vegetable spray and bake
10-15 minutes. Remove and keep warm.
Poach eggplant in water until tender. Using a fork, mash eggplant and set aside. In a 10-inch cast iron skillet, heat margarine ]butter. or olive oil, or
a combination] over medium heat. Add onions, celery, bell peppers and
garlic. Sauté 3-5 minutes or until vegetable mixture is wilted and simmer
10-15 minutes longer. Add tomato sauce, basil and thyme. Blend well and season to taste using salt substitute [or salt] and pepper.
Place chicken breasts in a 2-quart casserole dish. Cover with the eggplant mixture, olives and 1/2 of the shredded cheese. Using a fork, blend the ingredients well over the chicken. Top with the remaining cheese. Bake, uncovered, 15-20 minutes.

  
Featured Archive Recipes:
Cajun Sausage and Chicken with
Black-Eyed Peas and Rice
Cajun Shepherd's Pie (Prudhomme)
Cajun Smothered Duck
Eggplants Filled with Sausage Jambalaya
Joe's Jambalaya
New Orleans Chicken Bonne Femme
Chicken Maque Choux
Chicken and Corn Stew
Emeril's Spicy Chicken and Dumplings
More from Chef John Folse
 

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