Line a rimmed baking sheet with nonstick foil. Halve eggplants lengthwise, then scoop out flesh with spoon, leaving a 1/2-in.-thick shell. Coat eggplants with nonstick spray; invert on baking sheet. Chop scooped eggplant.
Coat a large nonstick skillet with nonstick spray. Over medium-high heat, cook chicken, peppers, onion, chopped eggplant and garlic 4 minutes. Add tomatoes, water and barley. Reduce heat. Cover; simmer 25 minutes or until barley is tender.
Meanwhile heat broiler. Broil eggplant shells 12 minutes or until lightly charred and soft, turning once.
Stir spinach and basil into chicken mixture; spoon into eggplant halves. Sprinkle with cheese.
Calories 311 Fat 10g Saturated fat 1g Cholesterol 3mg
Sodium 499mg Carbohydrate 42g Fiber 12g
This recipe has been added to the following public cookbooks:
Salads,
MARY'S FAVORITE FOODS,
chicken,
Dinner,
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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