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Bravo Italian Chicken

A handful of Italian-style pantry staples team up with chicken for this hearty entree that the entire family will love. Just add breadsticks! —Kristin Miller, Carmel, Indiana
  • Total Time
    Prep: 20 min. + standing Bake: 35 min.
  • Makes
    4 servings

Ingredients

  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 1 teaspoon salt
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1 jar (24 ounces) tomato basil pasta sauce

Directions

  • 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 nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer chicken to a greased 13x9-in. baking dish; sprinkle with 3/4 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 inserted into the chicken reads 170°.
Nutrition Facts
1 each: 397 calories, 13g fat (5g saturated fat), 103mg cholesterol, 1123mg sodium, 26g carbohydrate (16g sugars, 8g fiber), 43g protein.
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