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One-pan Chicken Parmesan and Veggie Skillet

by Mercedes Sandoval • from the video One-Pan Meals Under 500 Calories

Ingredients

for 1 serving

  • 2 tablespoons
    all-purpose flour
  • 1 teaspoon
    salt, divided
  • ¾ teaspoon
    ground black pepper, divided
  • 1 large egg
  • 2 tablespoons
    plain breadcrumbs
  • 2 teaspoons
    olive oil
  • 1 boneless, skinless chicken breast
  • ½ teaspoon
    minced garlic, about 1 small clove
  • ¼ teaspoon
    red pepper flakes
  • 1 ½ cups
    eggplant, diced, (about half a small eggplant) (540 g)
  • 1 cup
    crushed tomato, with juice (260 g)
  • 1 slice fresh mozzarella cheese
  • 1 tablespoon
    fresh basil, chopped

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Preparation

Under 30 min

  1. Preheat oven to 375°F (190˚C).
  2. Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
  3. Coat chicken in flour, then egg, then breadcrumbs.
  4. Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
  5. Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
  6. Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
  7. Bake until cheese is melted, about 12 minutes.
  8. Garnish with chopped basil.
  9. Enjoy!
 

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