Mediterranean Chicken Medley with Eggplant and Feta

Name: Mediterranean Chicken Medley with Eggplant and Feta
Total time: 80
Yield: 8
Ingredients: 0.33333334326744 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; 0.5 cup crumbled feta cheese; diced dill to taste

Recipe by Allrecipes Member from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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0.33333334326744 cup all-purpose flour
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon paprika
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1 pinch salt and ground black pepper to taste
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2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
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3 tablespoons olive oil, or more as needed
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1 tablespoon butter

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1 eggplant, chopped
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1 red onion, chopped
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1 zucchini, chopped
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1 red bell pepper, chopped
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1 (14.5 ounce) can diced tomatoes
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2 tablespoons dill paste
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0.5 cup crumbled feta cheese
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diced dill to taste

Instructions

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.