Chicken and Eggplant with Capers
- 2 raw, boneless, skinless chicken breasts coated with olive oil and lemon zest oil
- 1 medium eggplant, peeled and thinly sliced
- one 14-oz. container refrigerated bruschetta sauce
- 2 Tbs. capers
Preheat oven to 350 degrees and place chicken breasts in a medium baking dish. Combine capers and bruschetta sauce, then cover chicken with mixture and eggplant. Bake uncovered for 30-40 minutes or until chicken is done.