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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I just made this up and it came out pretty good so I wanted to put it up before I forgot it! If you want a vegetarian dish, just leave out the chicken. Also, decrease or increase the red pepper flakes to your preferred heat level. Don't worry about the amount of oil, not all of it necessarily goes into the dish. Makes a great one dish meal and can be served with pasta or crusty bread and a salad. Great Fall dish. Happy Eating! Ingredients:
1 small eggplant, halved and sliced thin (1/4 inch) |
1 small red onion, halved and sliced thin (1/4 inch) |
1 red bell pepper, halved and sliced thin (1/4 inch) |
2 tomatoes, sliced thin (1/4 inch) |
1 medium zucchini, sliced thin (1/4 inch) |
2 garlic cloves, crushed and chopped fine |
2 chicken breasts, boneless & skinless, cut into 8 tenders |
2 teaspoons italian seasoning, divided |
1/4-1/2 crushed red pepper flakes |
1/2 cup dry breadcrumbs |
3/4 cup extra virgin olive oil, divided |
4 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
3 teaspoons salt |
fresh ground black pepper |
Directions:
1. Combine 6 to 8 tablespoons of olive oil, all of the Balsamic vinegar,dash salt, a grind or dash of pepper, and the Dijon mustard and stir until combined with a fork until completely integrated.
2. Marinate the chicken in the vinegarette for 15 minutes to 1/2 an hour or while you slice the vegetables.
3. If you are sticking to a vegetarian dish, leave out the chicken and reserve the vinegarette to drizzle over the vegetables during the assembly of the dish.
4. Line a 9 inch pie plate or 8X8 inch baking dish with foil and coat the bottom with a tablespoon of olive oil.
5. Layer half of the vegetables in the bottom of the pie plate/ baking dish and sprinkle one clove of the chopped garlic over the vegetables. Season with salt, 1/2 the red pepper flakes, and black pepper to taste.
6. Crush and combine 1/2 teaspoon of the Italian seasoning and two tablespoons of olive oil. Drizzle half of the seasoned oil over the vegetables.
7. Combine the remaining Italian seasoning and bread crumbs until well combined. Sprinkle a 1/4 cup over the layer of vegetables in the baking dish.
8. Place the marinated chicken on the layer of vegetables.
9. Layer the remaining vegetables, seasonings , seasoned oil, and bread crumbs.
10. Bake at 425F for 45 minutes or until a thermometer inserted into the center reads 160°F.
11. Serve over hot cooked pasta, or in bowls with crusty bread to soak up the juice.
12. Consider doubling vinegarette to drizzle over salad greens as part of the meal.
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