Chicken with Feta and Vegetables

Ingredients

• 0.5 medium eggplant diced
• 0.3 cup feta cheese crumbled
• 2 tablespoons parsley fresh chopped
• 24 ounce sauce italian prego®
• 2 tablespoons olive oil 
• 1 teaspoon oregano dried crushed
• 1 cup rice long-grain white prepared
• 1 cup rice long-grain white prepared
• 1 pound chicken breast halves boneless skinless
• 0.3 cup water 
• 2 small zucchini diced

Equipment

• frying pan

Directions

1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.
2. Add the chicken and cook for 10 minutes or until well browned on both sides.
3. Remove the chicken from the skillet.
4. Heat the remaining oil in the skillet over medium heat.
5. Add the eggplant and zucchini and cook for 2 minutes, stirring occasionally. Stir in the water and sauce and cook for 2 minutes, stirring occasionally.
6. Stir in the oregano. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
7. Place the rice onto a serving platter. Slice the chicken and place it on the rice. Spoon the sauce mixture over the chicken and sprinkle with the cheese and parsley.