I like playing with recipes to create the comfort food experience without the heavy feel. The cheesy goodness of foods like eggplant or chicken parmesan can compel someone like me to eat until the dish is empty. I'm talking mammoth sized second portions. I've worked hard to break the habit of overindulging, feeling guilty and punishing myself with skimpy, flavorless fare for days. This is the time of year when everyone’s minds start to turn towards bikini season and revealing summer clothes, so many of us are working now to undo all the damage that winter comfort eating has done. By substituting lean proteins and vegetables for carbs and watching your portion size, you too can "keep it cute" without having to subsist on bird food. I came up with this recipe during a low-carb diet that left me craving Italian food. It packs all the flavor you could hope for with none of the guilt. Despite the fact the lack of pasta or bread in this meal, it is totally filling. Enjoy!
- 1 12-oz jar artichoke hearts
- 2 large split chicken breasts
- 1 large eggplant
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
- 1 tablespoon garlic powder
- 1 jar store bought pasta sauce
- ½ cup shredded mozzarella
- ½ cup shredded parmesan
- Non-Stick cooking spray
Note: You’re going to need 3 cookie sheets for this recipe.
- Peel your eggplant and slice to create discs.
- Lay your eggplant discs flat on the first cookie sheet.
- Preheat your oven to 400.
- Mix together herbs and spices in a small bowl to create a dry rub/crust for your chicken.
- Slice each chicken breast across the widest part to butterfly each breast.
- Lightly coat one cookie sheet with non stick cooking spray.
- Coat each chicken breast with the herbal rub and lay on a cookie sheet. Place them in the oven.
- Open the artichokes but do not drain the oily marinade they come in.
- Pour ¾ of the marinade over your eggplant steaks coating them on both sides.
- Place them in the oven.
- Lay your artichoke hearts on the cookie sheet and place in the oven.
- Cook all three until the chicken and artichokes are toasted and golden brown.
- Remove the eggplant from the oven and drizzle with the pasta sauce.
- Lay 3-4 of the sauced eggplant discs in the center of a plate allowing them to scallop on top of each other like flower petals.
- Set the oven to broil. Place the cooked chicken breast on top of the eggplant.
- Top with roughly ¼ cup of mozarella and 3 tablespoons parmesan.
- Arrange the artichoke hearts around the edge of the plate.
- Place your plate on one of your cookie sheets and run it under the broiler until the cheese becomes bubbly and melted. Serve with care and enjoy!
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