Chicken and Eggplant Parmesan Bites (Skinny Stove)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken and Eggplant Parmesan Bites (Skinny Stove) calories by ingredient


Introduction

Partnered with a marinara sauce for dipping these make a great snack or appetizer. When I'm making these as a meal I will bake some of the eggplant without the breading mixture. It beefs up the meal without the extra calories/carbs. Partnered with a marinara sauce for dipping these make a great snack or appetizer. When I'm making these as a meal I will bake some of the eggplant without the breading mixture. It beefs up the meal without the extra calories/carbs.
Number of Servings: 6

Ingredients

    1 Eggplant, peeled and cubed
    3 Chicken Breast, boneless and skinless, cubed
    1 Cup Whole Wheat Bread Crumbs
    2 Tbsp Grated Parmesan Cheese
    2 Tbsp Italian Seasoning
    1 Tsp Salt (if your Italian seasoning doesn't contain salt)
    1 Tsp Ground Pepper
    2 Tbsp Whole Wheat Flour
    1 cup Egg Whites



Directions

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