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Bravo Italian Chicken

Total Time

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

Makes

4 servings

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
Bravo Italian Chicken Recipe photo by Taste of Home
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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 shredded part-skim mozzarella cheese
  • 1 jar (24 ounces) tomato basil pasta sauce

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 13x9-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°.

Nutrition Facts

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

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