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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A handful of Italian-style pantry staples team up with chicken for this hearty entree that the entire family will love. Just add breadsticks!âKristin 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 (6 ounces) 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 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.
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