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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a recipe for any occasion. It is our twist on chicken and eggplant parmesan. Ingredients:
4 chicken breasts, boiled |
3 small zucchini |
1 medium eggplant |
1 large tomato |
1/2 medium onion |
1 lb mozzarella cheese, shredded |
2 tablespoons italian seasoning |
1 tablespoon garlic powder |
1/2 cup parmesan cheese |
salt (optional) |
3/4-1 cup chicken broth |
Directions:
1. Preheat oven to 350°F.
2. Cube cooked chicken into bite sized pieces.
3. Peel eggplant and cube it and tomato into bite sized pieces.
4. Cut zucchini into thin rings, discarding ends.
5. Dice onion.
6. Spray a 9X13 pan with non-stick butter flavor cooking spray.
7. Put chicken and vegetables into sprayed dish and toss.
8. Coat mixture with parmesan cheese, garlic powder, Italian seasoning, and salt (if using).
9. Toss mixture again to coat all pieces with seasonings.
10. Slowly pour chicken broth into one corner of pan as to not disturb coating on the veggies and chicken.
11. Make sure broth covers the bottom of the pan.
12. Cook for 45 minutes. Stir after 1/2 hour. Add more broth if it has evaporated to nothing.
13. After cooking time, drain any remaining broth from mixture.
14. Spread mixture evenly in pan and top with mozzarella cheese.
15. Continue to cook for 15 to 20 minutes or until cheese is fully melted over dish.
16. Remove from oven and serve immediately.
17. Top with extra parmesan cheese.
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