Bayou Heron II
Rose Cravens
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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Cajun-Style Chicken and Eggplant Casserole

 

"Cooking should be a carefully balanced reflection of all the good things
of the earth."
~ Jean and Pierre Troisgros

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Daniel Garber
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Bayou Heron I
Rose Cravens
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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 a salt substitute. 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. Eggplant 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 the margarine of your choice]
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 tbsp dried basil
1 tsp 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

Pre-heat oven to 350 degrees F. Lightly season the flour to taste using salt substitute 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 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 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
New Orleans Chicken Bonne Femme
Chicken Maque Choux
Chicken and Corn Stew
Emeril's Spicy Chicken and Dumplings
More from Chef John Folse
 

Index - Poultry Recipe Archives
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