Recipes

Chicken with Eggplant

Get ready to be egged on. We use eggplant as the bedding for this fabulous chicken medley. This Italian-inspired recipe isn’t just good — it’s good for you. We’ve got the veggies to prove it.
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Cuisine Continental

Servings 6 servings
Calories 1692.18 kcal

Ingredients

  

  • 3 whole chicken breasts, halved and de-boned
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) paprika
  • 1/2 cup(s) butter
  • 1 medium eggplant, peeled and cut in 1/2-inch slices
  • 1 clove garlic, chopped
  • 1 green bell pepper, cut into strips
  • 2 zucchini, cut into 1/2-inch slices
  • 3 tomatoes, peeled and diced
  • 83/1000 tablespoon(s) Tabasco sauce
  • 1/4 teaspoon(s) thyme
  • 1/4 teaspoon(s) oregano
  • 1/8 cup(s) chopped parsley

Instructions

 

  • Sprinkle chicken with salt and paprika.
  • Heat butter in skillet and brown chicken.
  • Remove chicken from skillet.
  • Saut eggplant in skillet and place in buttered casserole.
  • Add onion, garlic and green pepper to skillet and cook until tender.
  • Add zucchini and tomatoes and cook until tomatoes are cooked down and part of liquid evaporated.
  • Add remaining Tabasco and herbs to mixture.
  • Arrange chicken over eggplant and spoon tomato mixture over chicken; bake uncovered at 350 degrees for 45 minutes or until chicken is done.
  • Baste several times.
  • If you’re hungry for more healthy Italian recipes, check out these divine dishes.
  • Ready in 1 hour.

Nutrition

Calories: 1692.18kcalCarbohydrates: 71.82gProtein: 123.97gFat: 102.59gSaturated Fat: 60.41gCholesterol: 529.02mgSodium: 4183.93mgFiber: 26.89gSugar: 41.93g

Keyword Butter, Chicken, Vegetables
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