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    You are in: Home / Recipes / Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks Recipe
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    Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks

    Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks. Photo by Rita~

    1/2 Photos of Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Rita~'s Note:

    A delicious new take on classic Parmesan dishes, without breading keeping it light, healthy, refreshing and gluten free. Depending on how generous you are with brushing the eggplant with the infused oil you'll find some left over. Don't discard it use it for other dishes. Store the leftover infused oil in the refrigerator. This can be served as an appetizer or a meal serving a crisp salad along side.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside.
    2. 2
      In a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. Bring to a boil and let simmer uncovered.
    3. 3
      In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside.
    4. 4
      Brush eggplant with the garlic infused oil and place on a non stick sheet pan. Bake to brown both sides. About 10 minutes per side. Remove from oven and set aside. Or pan fry to brown both sides.
    5. 5
      Lower oven to 350 degrees.
    6. 6
      Meanwhile In a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. Remove and set aside. Will not be cooked through at this point.
    7. 7
      Add the basil to the sauce.
    8. 8
      Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
    9. 9
      Place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. Spoon sauce over the cheese.
    10. 10
      Sprinkle with Parmesan.
    11. 11
      Bake 20 minutes.
    12. 12
      Garnish with the fried garlic.

    Ratings & Reviews:

    • on June 21, 2013

      45

      Flavorful and attractive dish! The stacks are nicely presented, and the use of the tomatoes to create a sauce was a nice touch. Thanks for sharing! Good luck in the contest!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 707.8
     
    Calories from Fat 464
    65%
    Total Fat 51.6 g
    79%
    Saturated Fat 14.4 g
    72%
    Cholesterol 117.5 mg
    39%
    Sodium 1185.0 mg
    49%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 8.2 g
    33%
    Sugars 12.3 g
    49%
    Protein 40.7 g
    81%

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