Thursday, January 5, 2017

Chicken Eggplant Parmesan

     I have a beautiful new Daughter-In-Law from Argentina, and so you better believe I am picking her brain about typical standard fare from her dinner table.  One of the first things she told me about is how her mother roasted Eggplant, and made a dish similar to our familiar Eggplant Parmesan.  I must reveal that my creation turned out to possibly be the best dinner I have EVER made...(I think my hubby agreed because he kissed my cheek afterwards ...).  Ok so, back to business..., each of these 8 savory pieces are only 346 calories, 14g net carbs and 37g protein.  PLEASE, put this healthy Chicken Eggplant Parmesan on your to do list this week!  Adios'

Ingredients for 8 servings~
1 pound Eggplant
Dash Salt
1/4 cup Extra Virgin Olive Oil
Dash Pepper
Dash Garlic Powder
Dash Onion Powder
1 medium-large Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne
16oz sliced Mushrooms
2.5 pounds diced Chicken Breast
1/4 cup Flour
24oz Spaghetti Sauce (I use Ragu Traditional)
1 cup shredded Mozzarella
2oz diced Black Olives

     Trim stem off Eggplant and slice lengthwise about an inch thick, sprinkle each side with salt and rest on raised cooling rack to sweat out bitterness for 30 minutes, afterward rinse and pat dry.  Drizzle with 1 Tablespoon EVOO, sprinkle with Salt, Pepper, Garlic Powder and Onion Powder to taste, lay on foil lined cookie sheet, bake at 400 for 20 minutes, flip over and roast another 10-20 minutes til golden brown, remove and set aside.  Meanwhile, add 1 Tablespoon EVOO to LARGE , skillet, along with diced Onion, Garlic and Cayenne til golden brown.  Add another Tablespoon EVOO to skillet, along with Mushroom and continue to cook thru.  After Mushrooms have finished cooking, scoot veggies to outside perimeter of large skillet leaving large open space in middle, add last Tablespoon EVOO to middle of skillet.  Add diced Chicken and Flour to gallon ziplock baggie and shake til thoroughly coated and dump into middle of skillet, season with the Salt, Pepper, Garlic Powder and Onion Powder.  Continue to cook til Chicken completely done.  Add half the Spaghetti Sauce to foil lined cake pan, lay roasted Eggplant on top, then add Chicken Veggie mixture on top of Eggplant, pour remainder of Spaghetti Sauce on next, sprinkle with Cheese and Black Olives.  Bake at 375 for 20 minutes, or heated thru.  Enjoy every last bite!  :)

No comments:

Post a Comment