MY CHICKEN BREAST and PAN ROASTED CHINESE EGGPLANT with LEMON PEPPER, BASTING OLIVE OIL, GARLIC & PEPPERONCINI!

What a simple dinner to prepare for weeknights. So easy. First, clean the chicken breast thoroughly, if they are too thick, then cut them through for thinner pieces. Then season with the ingredients listed and refrigerate to eat today or a couple of time this week.
 
Category:  Entrée  
Approx. Prep and Cook Time:   under 30 Minutes
Approximate Cost:    $5.50 or $2.75 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 chicken breasts cleaned and cut through to obtain 4 thinner pieces ($2.25)
1 large Chinese eggplant ($1.20)
1 ½ tbsp. Lemon pepper (.10)
1 tbsp. Granulated garlic (.10)
1-1/2 tbsp. Angie’s basting olive oil (.50)
1 tbsp. Pepperoncini (or to-taste) (.10)
1 avocado (optional) ($1.25)
 
Directions
Clean the chicken breasts of any fat, pat dry and slice diagonally for thinner pieces.
Season with Lemon pepper, Granulated garlic, ½ tbsp. of my basting olive oil and Pepperoncini. Refrigerate.
Rinse the eggplant, pat dry and cut diagonally, then season with a ½ tsp. lemon pepper.
In a skillet with a bit of basting oil, sauté the breast until cooked and golden brown.
In the same skillet, cook the eggplant pieces until golden brown. Remove and start plating. Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi