Chicken Breast with Eggplant

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 chicken breast, 1 1/4 cup pasta with sauce) contains 640 calories, 67 g carbohydrate, (2 g fiber), 55 g protein, 18 g fat, (4 g saturated fat), 120 mg cholesterol, and 950 mg sodium.
  • Calories per Serving: 640
  • Servings: 4
  • Active Time: 20 minutes
  • Total Time to Make: 30 minutes
  • Cooking Technique: Pan Searing Meat
Chicken Breast with Eggplant



  1. Preheat oven to 350 degrees.Dust chicken with pan-searing flour; pat off excess. Heat 2 Tbsp olive oil in large ovenproof skillet on MED-HIGH until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper bag brown, 3-4 min. Transfer to clean platter: keep warm.
  2. Add remaining 2 tsp olive oil and eggplant to skillet. Season with salt and pepper. Cook, stirring, 2 min. Add garlic; cook 2 min. Stir in marinara sauce; top with chicken. Cover and bake 12-15 min, until internal temperature of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of meat). Transfer chicken to clean serving platter; keep warm.
  3. Toss cooked pasta with eggplant-marinara sauce mixture, grated cheese, and parsley in large bowl. Serve with chicken.
Chef Tips
Garnish with additional Parmigiano Reggiano.


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