Chicken with Eggplant Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 206.0
  • Total Fat: 7.5 g
  • Cholesterol: 28.4 mg
  • Sodium: 796.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 15.2 g

View full nutritional breakdown of Chicken with Eggplant Bake calories by ingredient
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Number of Servings: 4


    * Chicken Breast, no skin, 2 unit (yield from 1 lb ready-to-cook (remove)
    * Portabella Mushrooms, 113 grams (remove)
    * Eggplant, 2 cup (1" cubes) (remove)
    * Canned Tomatoes, 2 cup (remove)
    * Peas, frozen, 2 cup (remove)
    * Thyme, ground, 1 tbsp (remove)
    * Basil, 1 tbsp (remove)
    * *Swanson Chicken Cooking Stock, 1 cup (remove)
    * Salt, .5 tsp (remove)
    * Pepper, black, 1 tsp (remove)


Brown chicken in butter and olive oil over medium-high heat.
Sautee mushrooms in leftover butter and olive oil.
Layer in baking dish: chicken, then mushrooms, then eggplant, then tomatoes, then peas. Add chicken stock, herbs, and seasoning. Cover and bake for 45 minutes in 350 oven.

Number of Servings: 4

Recipe submitted by SparkPeople user HAPPY_TOGOBLIND.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • I'm not an eggplant fan but my mother in law asked to look for recipes. I'm going to give this to her as it is simple and sound good. :) - 7/22/09

    Was this review helpful?   yes  No
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