Chicken Stack

Friday, March 18, 2011

This dish is simple and quick to make yet tastes fantastic! It serves four, takes around 20 minutes ( usually do the prep in 10 minutes) of prep time and takes 20 minutes to cook. Nothing like yummy food that is good for your body!
  • 1 medium eggplant
  • 2 medium yellow zucchini
  • 2 fresh Roma tomatoes
  • (4)  5 oz. boneless, skinless chicken breasts, slightly flattened
  • Sea salt and black pepper to taste
  • Fresh basil leaves
  • Line a baking sheet with parchment paper. Cut the eggplant into 3/4″ thick slices. Slice zucchini into lengths. Slice tomatoes thickly. Pat chicken breasts dry and season with sea salt and pepper. Place four pieces of eggplant on the baking sheet. Now add slices of tomato and zucchini. Add basil as well. Top with a chicken breast.
  • Place in preheated 350 degree oven. Bake for 20-25 minutes or until chicken is done. Remove from oven. Place on serving platter or plate and sprinkle plate with parsley. Place the bundle in the middle and serve immediately.
Nutritional information:
Calories:164/ Calories from Fat: 15/Protein: 28g/ Carbs: 7g/ Dietary Fiber: 4g/ Sugars: 3g/ Fat: 0.1g/ Sodium: 80mg