CHICKEN DILLY

Chicken Dilly image

Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired.

Provided by Jay Vigil

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 7

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Ingredients

1 (4 pound) chicken, cut into pieces
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes, sliced
1 onion, thinly sliced
2 tablespoons chopped fresh dill weed
2 tablespoons ground turmeric
salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 10 g, Cholesterol 97 mg, Fat 17.6 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 4.9 g, Sodium 101 mg, Sugar 4.7 g