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Bravo Italian Chicken for Two Recipe

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A handful of Italian-style pantry staples team up with chicken for this hearty entree that your and yours will love. Just add breadsticks! —Kristin Miller, Carmel, Indiana

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Bravo Italian Chicken for Two Recipe

Prep: 20 min. + standing Bake: 35 min.

Yield: 2 Servings

20 35 55

Ingredients

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 (3 ounces) shredded part-skim mozzarella cheese

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 13-in. x 9-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 meat thermometer reads 170°. Yield: 2 servings.

Nutritional Facts 1 each equals 468 calories, 14 g fat (5 g saturated fat), 103 mg cholesterol, 1,459 mg sodium, 38 g carbohydrate, 11 g fiber, 45 g protein.

Originally published as Bravo Italian Chicken for Two in Taste of Home June/July 2011

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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