Chicken, Eggplant, and Mozzarella Stacks
Chicken breast fillets marinated in balsamic vinegar with Italian flavor. Sautéed and stacked with savory cooked eggplant slices, just add marinara and fresh mozzarella for a meal that’s sure to melt in your mouth.
PREP
25
Minutes
COOKING
45
Minutes
MARINATE
15
Minutes
SERVES
4
People
CALORIES
490
Per Serving
PROTEIN
49g
Grams
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Ingredients
2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets
8 eggplant sliced rounds, 1/2”
1/2 teaspoon salt, divided
5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 garlic clove, minced
2 teaspoons Italian seasoning
1/8 teaspoon ground black pepper
1 1/2 cups marinara sauce
4 slices fresh Mozzarella cheese
Directions
- Place eggplant slices on a baking sheet lined with paper towel. Sprinkle ¼ teaspoon salt over eggplant slices. Let them sit 1 hour.
- Place chicken in a sealable plastic bag.
- In a small bowl, mix 2 tablespoons olive oil, ¼ teaspoon salt, balsamic vinegar, garlic, Italian seasoning, and black pepper.
- Add olive oil mixture to the chicken and toss to coat. Marinate chicken for 15 minutes in the refrigerator.
- Preheat oven to 350°F.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium high heat. Add chicken and cook 8 to 10 minutes, turning halfway through cooking, or until chicken is to an internal temperature of 165°F. Set chicken aside.
- Add 2 tablespoons olive oil to skillet and heat over medium high heat. Cook eggplant slices 7 minutes or until tender. Set aside.
- Place cooked chicken breasts in a 3-quart baking pan sprayed with vegetable oil. Place 2 cooked eggplant slices over each chicken breast. Spoon marinara sauce over the eggplant. Top each chicken stack with 1 slice of fresh Mozzarella cheese.
- Bake in preheated 350°F oven 20 minutes.
NUTRITION FACTS
Calories
490
Fat
26g
Saturated Fat
8g
Sodium
890mg
Carbohydrate
11g
Sugars
7g
Protein
49g
