Caper lovers chicken and eggplant.
2 Boneless skinless chicken breasts,
1 Tablespoon olive oil,
1 Medium size eggplant peeled and cubed,
1(14-oz) Container refrigerated fresh bruschetta sauce,
2 Tablespoon capers,
1/4 Cup chopped green olives,

1). Preheat oven to 350°
2). Spread oil in the bottom of 8 x 10″ baking dish. Add eggplant to dish
3). Bruschetta sauce will have a layer of oil on top. Drizzle chicken with this oil coating well and place chicken on egg plant layer.
4). Stir capers and olives into bruschetta, and spoon mixture on top of the chicken and eggplant.
5). Bake uncovered for 40 minutes or until chicken is done. Very large breasts may require an extra 5 to 10 minutes.
Bon appétit!

Eric & Nargiz Bravo.

Your Personal Trainers in Whittier Ca.