Bravo Italian Chicken Recipe

5 2 3
Bravo Italian Chicken Recipe
Bravo Italian Chicken Recipe photo by Taste of Home
Publisher Photo

Bravo Italian Chicken Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min.

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 (6 ounces) 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 13-in. x 9-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°. Yield: 4 servings.
Originally published as Bravo Italian Chicken in Taste of Home June/July 2011, p44

Nutritional Facts

1 each: 397 calories, 13g fat (5g saturated fat), 103mg cholesterol, 1123mg sodium, 26g carbohydrate (16g sugars, 8g fiber), 43g protein.

  • 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 (6 ounces) shredded part-skim mozzarella cheese
  • 1 jar (24 ounces) tomato basil pasta sauce
  1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
  2. 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 3/4 cup mozzarella cheese.
  3. 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.
  4. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted into the chicken reads 170°. Yield: 4 servings.
Originally published as Bravo Italian Chicken in Taste of Home June/July 2011, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBravo Italian Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
krazykrisy User ID: 4475315 125098
Reviewed Feb. 10, 2014

"Everyone liked this dish. I didn't change a thing but I do think I will let the eggplants drain longer. Next time I will add a little grated parmesan cheese to the dish."

MY REVIEW
ging568 User ID: 5671975 167104
Reviewed Jun. 3, 2011

"Super easy and huge hit. Made for my parents last night and I was told I could make next week!"

Loading Image
Mediabong Goes Here