One-pan Chicken Parmesan and Veggie Skillet

One-pan Chicken Parmesan and Veggie Skillet

Recipe by Mercedes Sandoval from tasty.co

Dinner 30 Mins.

Ingredients

1

1 servings

  • 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)
  • 1 cup crushed tomato, with juice
  • 1 slice fresh mozzarella cheese
  • 1 tablespoon fresh basil, chopped

Instructions

  • Preheat oven to 375°F (190˚C).
  • 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.
  • Coat chicken in flour, then egg, then breadcrumbs.
  • 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.
  • Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
  • Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
  • Bake until cheese is melted, about 12 minutes.
  • Garnish with chopped basil.
  • Enjoy!

Nutritional Facts

Per 1 servings

  • Calories: 741
  • Carbohydrate: 61g
  • Fat: 25g
  • Fiber: 9g
  • Protein: 66g
  • Sugar: 17g

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