 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Just add breadsticks. —Kristin Miller, Carmel, Indiana. 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 (24 ounce) jar 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 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 meat thermometer inserted into the chicken reads 170°.
5. Time does not include sitting time.
|
|