Baked chicken eggplant zucchini recipe
This recipe is great for reducing blood cholesterol
1 medium eggplant
2 medium zucchini
2 fresh Roma tomatoes
4 x 5 oz boneless, skinless chicken breast
Sea salt and cayenne pepper to taste
Fresh basil leaves
Photo courtesy of Brenda Booth
1. Line a baking sheet with parchment paper. Cut the eggplant into ¾” thick slices. Slice zucchini into lengths. Slice tomatoes thickly. Pat chicken breast dry and season with sea salt and pepper. Place four pieces of eggplant on the baking sheet. Add slices of tomatoes and zucchini. Add basil as well. Top with chicken.
2. Place in preheated 350 degrees F oven. Bake for 20 to 25 minutes or until chicken is done. Remove from oven. Place on serving platter.
Serves four people.
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