• 1 lb. eggplant, peeled and cubed
• 1 red bell pepper, seeded and cubed
• 1 large zucchini, peeled and cubed
• 1/4 cup chicken or vegetable stock
• 4 cups purchased spaghetti sauce
• 1 Tbs. olive oil
• 1-1/4 lbs. boneless skinless chicken breast halves
• 1/4 cup lemon juice
• 4 slices French bread, toasted
• 2 Tbs. grated Parmesan cheese

Turn on broiler. Combine first 4 ingredients in a heavy nonstick skillet over medium high heat. Cover skillet and simmer 4-5 minutes, or until vegetables are tender and liquid is almost evaporated. Stir in spaghetti sauce and cook until mixture is heated throughout. Set aside and keep warm.

While sauce is cooking, brush chicken with oil and season with pepper to taste. Arrange on a broiler pan and broil 4 minutes per side until chicken is opaque throughout. Remove chicken from broiler and immediately drizzle with lemon juice. Serve chicken on toast. Spoon sauce over chicken, sprinkle with Parmesan and serve.

Per serving: calories 458, fat 12.1g, 24% calories from fat, cholesterol 84mg, protein 42.0g, carbohydrates 45.2g, fiber 8.7g, sugar 6.6g, sodium 1371mg, diet points 8.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.1, Bread: 1.0, Lean meat: 0.2, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 4.3

  view detailed nutritional information

The recommended wines are: Chardonnay, Cabernet Sauvignon, or White Zinfandel.