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Bravo Italian Chicken for Two

Bravo Italian Chicken for Two
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
2 ServingsPrep: 20 min. + standing Bake: 35 min.

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.
Nutrition Facts: 1 each equals 468 calories, 14 g fat (5 g saturated fat), 103 mg cholesterol, 1,459 mg sodium,
© Taste of Home 2013

2 of 2

Bravo Italian Chicken for Two (continued)

Nutrition Facts: 38 g carbohydrate, 11 g fiber, 45 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013