Sunny Mediterranean Chicken

Ingredients

• 1 cup all-bran cereal 
• 1.8 lb chicken breast boneless skinless
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 0.3 cup milk 
• 4 tablespoons olive oil 
• 2 cups zucchini sliced
• 2 cups eggplant cubed unpeeled
• 1 jar roasted peppers red drained cut into 1/2-inch strips (7)
• 0.5 large onion red separated sliced
• 1 large clove garlic finely chopped
• 3 tablespoons water 
• 4 teaspoons juice of lime 
• 1.5 cups water 
• 0.3 teaspoon salt 
• 1 cup couscous whole wheat uncooked
• 1  lime cut into 6 wedges

Equipment

• food processor
• frying pan
• sauce pan
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal.
3. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F).
4. Remove chicken from skillet; cover to keep warm.
5. In same skillet, heat remaining 2 tablespoons oil over medium heat. Cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
6. Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
7. On large serving platter, place couscous. Top with chicken and vegetables.
8. Serve with lime wedges.