Mediterranean Chicken Medley with Eggplant and Feta recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- ⅓ cup all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 pinch salt and ground black pepper to taste 2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced 3 tablespoons olive oil, or more as needed 1 tablespoon butter 1 eggplant, chopped 1 red onion, chopped 1 zucchini, chopped 1 red bell pepper, chopped 1 (14.5 ounce) can diced tomatoes 2 tablespoons dill paste ½ cup crumbled feta cheese diced dill to taste
Nutrition Info
- 348.9 caloriescarbohydrate: 21.7 gcholesterol: 76.8 mgfat: 19 gfiber: 4.4 gprotein: 22.9 gsaturatedFat: 5.8 gservingSize: -sodium: 429.7 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Chicken Medley with Eggplant and Feta
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper, transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.