ROW: Feta Chicken With Greek Vegetables

INGREDIENTS

1 bunch asparagus, trimmed and peeled
1 tablespoon olive oil
2 whole bone-in, skinless chicken breasts, split crosswise
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
8 plum tomatoes, quartered
1 medium eggplant, cut into 1-inch pieces
2 cups fresh spinach
1/4 cup crumbled lowfat feta
2 tablespoons chopped fresh oregano

PREPARATION

1. Heat oven to 375°.

2. Blanch asparagus in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes.

3. Drain stalks and plunge in a bowl of ice water. Drain again and pat dry; set aside.

4. Heat oil in a 6- to 8-qt heavy-bottomed ovenproof pot over medium-high heat.

5. Season chicken with salt and pepper and add to pot.

6. Cover and cook, turning once, until slightly brown, 5 to 8 minutes.

7. Stir in garlic; replace lid and cook until soft, 4 minutes.

8. Stir in tomatoes and eggplant. Replace lid, place pot in oven and cook until eggplant is tender, about 18 minutes.

9. Remove pot from oven and stir in asparagus and spinach; sprinkle with feta. Replace lid and let rest 15 minutes.

10. Stir in oregano and season with salt and pepper.

11. Garnish with onions (raw)