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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.4
  • Total Fat: 1.6 g
  • Cholesterol: 68.7 mg
  • Sodium: 924.8 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 31.8 g

View full nutritional breakdown of Lesley's Chicken Stacks calories by ingredient
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Lesley's Chicken Stacks

Submitted by: DAKOTANMISTY

Introduction

This is taken from the Eat Clean Diet Cookbook by Tosca Reno This is taken from the Eat Clean Diet Cookbook by Tosca Reno
Number of Servings: 4

Ingredients

    1 medium Sicilian eggplant
    2 medium yellow zucchini
    2 fresh Roma tomatoes
    4x5 ounce/140g boneless skinless chicken breasts, slightly flattened
    sea salt and black pepper
    fresh basil leaves

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Directions

Preparation:

1. Line a baking sheet with parchment paper. Cut the eggplant into 3/4" thick slices. Slice zucchini into lengths and slice tomatoes thickly. Pat chicken with salt and pepper. Place 4 pieces of eggplant on the baking sheet. Now add the slices of tomato and zucchini. Add basil as well. Top with chicken.

2. Place in preheated 350 degree oven and 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.

Number of Servings: 4

Recipe submitted by SparkPeople user DAKOTANMISTY.






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