Chicken and Eggplant Parmesan Bites (Skinny Stove)
- Number of Servings: 6
Ingredients
1 Eggplant, peeled and cubed3 Chicken Breast, boneless and skinless, cubed1 Cup Whole Wheat Bread Crumbs2 Tbsp Grated Parmesan Cheese2 Tbsp Italian Seasoning1 Tsp Salt (if your Italian seasoning doesn't contain salt)1 Tsp Ground Pepper2 Tbsp Whole Wheat Flour 1 cup Egg Whites
Preheat oven to 350 degrees
Line a baking sheet with parchment paper or spray with olive oil
Peel and cut eggplant into bite size cubes. Set aside.
Cut skinless and boneless chicken breasts into bite size cubes. Set aside.
In a plastic bag, place the bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Set aside.
In a shallow dish, add the egg whites and whole wheat flour. With a fork, mix well.
In small batches, starting with the eggplant, dip in the egg white mixture, cover on all sides.
Then place into the bag with the bread crumb mixture and shake.
Place the covered pieces onto the baking sheet.
Repeat until all the eggplant and then chicken pieces are done.
Bake for 20 - 25 mins.
Serving Size: 6
Line a baking sheet with parchment paper or spray with olive oil
Peel and cut eggplant into bite size cubes. Set aside.
Cut skinless and boneless chicken breasts into bite size cubes. Set aside.
In a plastic bag, place the bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Set aside.
In a shallow dish, add the egg whites and whole wheat flour. With a fork, mix well.
In small batches, starting with the eggplant, dip in the egg white mixture, cover on all sides.
Then place into the bag with the bread crumb mixture and shake.
Place the covered pieces onto the baking sheet.
Repeat until all the eggplant and then chicken pieces are done.
Bake for 20 - 25 mins.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 276.7
- Total Fat: 4.4 g
- Cholesterol: 75.6 mg
- Sodium: 172.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.2 g
- Protein: 35.0 g
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