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Bravo Italian Chicken

 Bravo Italian Chicken
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
4 ServingsPrep: 20 min. + standing Bake: 35 min.


  • 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


  • 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.
Nutritional Facts:1 chicken breast half with 1-1/2 cups eggplant mixture equals 397 calories, 13 g fat (5 g saturated fat), 103 mg cholesterol, 1,123 mg sodium,

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Bravo Italian Chicken (continued)

Nutritional Facts: 26 g carbohydrate, 8 g fiber, 43 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.