Balsamic and Tomato Roast Chicken

Balsamic and Tomato Roast Chicken

Apparently I went on a chicken binge at the grocery store and I needed to finish off the stockpile...and fast. I used some in my last post "It's Soy Simple" and I just finished off the rest using my favorite...eggplant! This recipe was so easy to put together. I added my own special touch of placing the eggplant/chicken dinner on top of Tofu Shirataki fettuccine. Remember my rant about the tofu noodles it in my curried shrimp post? To avoid repeating myself, you can checkout my shameless plug for the product at

http://make-it-healthy.blogspot.com/2010/03/martha-may-i-yes-you-may.html

Or, visit the company's website... House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute

Here is the recipe...including the Tofu Shirataki noodle addition. Enjoy!

Ingredients:
4 thick slices eggplant
4 chicken breast fillets (or thighs)
1 14 oz can whole peeled tomatoes (drained + quartered
2 tablespoons salted capers (rinsed)
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves (add in desired about of dried basil)
cracked black pepper
1 bag fettuccine Tofu Shirataki noodles

Directions:
Preheat the oven to 400 degrees.
Place the eggplant at the bottom of a baking dish and top each slice with a chicken breast/thigh Combine the tomatoes, capers, balsamic, oil and sugar and spread over the chicken
Add the 1/2 basil leaves and bake for 20 to 25 minutes or until the chicken is cooked through. Garnish with remaining basil and and pepper to taste.

Rinse and drain Tofu Shirataki noodles. Place in a microwave safe bowl and heat for 1 minute.
Place eggplant/chicken over a bed of noodles.