Bravo Italian Chicken

Submitted by Lizzie_Rodriquez

"Taste of Home Magazine 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"

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 4

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.