2 skinless, boneless chicken breast halves
1 yellow corn muffin
1/2 cup grilled eggplant, seeded and cut into large strips
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
Place chicken in a large resealable plastic bag with flaps open. Place chicken in the plastic bag; seal and shake to soften.
Heat olive oil in a large skillet over medium heat. Saute chicken with 1/4 teaspoon crushed red pepper flakes for about 5 minutes, or until lightly browned. Transfer chicken to bag and place in resealable plastic bag.
In a medium bowl, beat eggplant and 2 tablespoons olive oil together until thickened. Stir in corn muffin. Heat a small amount of the corn syrup mixture into the skillet, and cook until thickened as well, stirring constantly. Transfer chickpeas to plastic bag and place in resealable plastic bag.
Toss chicken with tomatoes and zesty salsa to coat and serve with tortilla chips.