Romano Chicken, Eggplant, and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup grated romano cheese |
1 1/2 teaspoons freshly ground pepper |
1 1/2 teaspoons dried oregano |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1 teaspoon paprika |
3 medium baking potatoes |
3 small eggplants (about 2 1/4 pounds) |
olive oil-flavored vegetable cooking spray |
6 (6-ounce) skinned chicken breast halves |
2 teaspoons olive oil |
Directions:
1. Combine first 6 ingredients in a small bowl; stir well. Set aside. Cut each potato into 6 wedges. Cut eggplants lengthwise into quarters.
2. Place chicken and potato in a large shallow roasting pan coated with cooking spray. Coat chicken and potato with cooking spray. Bake, uncovered, at 375° for 25 minutes; turn potatoes, and add eggplant. Brush chicken and vegetables with oil; sprinkle with cheese mixture. Bake, uncovered, 20 minutes or until chicken and vegetables are done.
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