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Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver of The Marine Room share a healthy recipe featured at a cooking demonstration event presented by the Women’s Health Center at Sharp Grossmont Hospital.
Executive Chef Bernard
Guillas (right) and Chef
de Cuisine Ron Oliver
Mediterranean Chicken Breast With Eggplant Tagine
Mediterranean Chicken Ingredients
Add grapeseed oil to large skillet over medium-high heat. Season chicken with salt and pepper. Sear, skin-side down, until golden brown. Turn. Cook two minutes. Add leeks, tomatoes, olives and marsala to skillet. Lower heat to medium. Cook one minute. Add chicken stock and saffron. Sprinkle chicken with oregano. Cover. Cook five minutes or until chicken is cooked through. Remove chicken from pan. Keep warm. Bring to simmer. Season with salt and pepper. Transfer to serving dish. Arrange chicken atop. Drizzle with extra virgin olive oil. Garnish with oregano sprigs.
Eggplant Tagine Ingredients
Add grapeseed oil to large, deep skillet over medium heat. Add onion, eggplant, salt, pepper, garlic, paprika, ginger and cumin. Cover. Cook five minutes, stirring often. Add tomato juice, lemon juice, lemon zest and saffron. Fold in garbanzo beans. Simmer 20 minutes or until liquid coats eggplant, stirring often. Fold in raisins and olives. Transfer to tagine dish. Cover with tagine lid to keep warm. Before serving, garnish with almonds and cilantro sprigs.
For More Information
To learn more about Sharp’s nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277). Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.