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Bravo Italian Chicken for Two Recipe

Bravo Italian Chicken for Two Recipe

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
TOTAL TIME: Prep: 20 min. + standing Bake: 35 min. YIELD:2 servings

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

  • 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 1/3 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 meat thermometer reads 170°. Yield: 2 servings.

Nutritional Facts

1 each: 468 calories, 14g fat (5g saturated fat), 103mg cholesterol, 1459mg sodium, 38g carbohydrate (25g sugars, 11g fiber), 45g protein

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Wine Pairings

Medium-Bodied Red Wine

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