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Bravo Italian Chicken for Two

With just a handful of Italian-style pantry staples, you're on your way to a hearty entree that both of you will love. Just add breadsticks! —Kristin Miller, Carmel, Indiana
  • Total Time
    Prep: 20 min. + standing Bake: 35 min.
  • Makes
    2 servings


  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/8 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 2 cups tomato basil pasta sauce
  • 3/4 cup shredded part-skim mozzarella cheese


  • Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
  • Meanwhile, sprinkle chicken with Italian seasoning and pepper. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer chicken to a greased 13x9-in. baking dish; sprinkle with 1/3 cup mozzarella cheese.
  • Rinse eggplant; pat dry with paper towels. Transfer to a large bowl; add pasta sauce and toss to coat. Spoon over chicken; top with remaining cheese.
  • Cover and bake at 350° for 35-40 minutes or until a thermometer reads 170°.
Nutrition Facts
1 each: 468 calories, 14g fat (5g saturated fat), 103mg cholesterol, 1459mg sodium, 38g carbohydrate (25g sugars, 11g fiber), 45g protein.

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