Asian Garlic Chicken
1/2 cup white vinegar
1/2 cup vegetable stock
10 large garlic cloves, chopped
2 1/2 tablespoons Bragg's liquid aminos or low sodium soy sauce
1/4 tsp ground pepper
4 skinless boneless chicken breast halves
1 Tbsp dried onion flakes (I used Tastefully Simple Onion Onion)
1 1/2 tsp Oriental five spice powder
1 tsp Tastefully Simple Spinach Herb Dip Mix
3 large bay leaves
Cooking spray
Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend. In another small bowl. combine the onion flakes, five spice powder and Spinach Herb Mix. Crush onions slightly. Season chicken breast halves on both sides with seasoning mix. Coat a large skillet with cooking spray and place over mediium high heat. Add chicken and sauté until browned about 4 minutes per side.
Pour vinegar mixture over chicken. Add bay leaves. Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes. Using tongs, transfer chicken to plate.
(Optional: I did this for the boys who enjoyed adding Teriyaki Hot sauce and dunking the chicken)
Boil pan juices 2 minutes. Season to taste with salt. Discarding bay leaves. Serve sauce on the side.
Eggplant Stacks
1 eggplant, sliced thick
1 tomato, sliced thick
1 onion, sliced thick
Italian Seasoning
1 Tbsp chopped fresh basil
Aged balsamic vinegar
Preheat broiler. Line baking sheet with foil. Place vegetables on baking sheet. Spray lightly with cooking spray and sprinkle with Italian seasoning. Broil until eggplant and onion are slightly browned and tomato is cooked through. (Depending on the thickness of each vegetable this may occur at different times so watch carefully.)
Stack in your preferred pattern. I like eggplant, tomato, onion and eggplant. Sprinkle with chopped basil and sprinkle with balsamic vinegar.
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