Chicken Napoleon

Layers of eggplant and portabella add some earthy garden flavor to this Grilled & Ready® chicken and pasta dish.
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serves 2
  • Calories 230
  • Calories 230
  • Total Fat 4 g
  • Cholesterol 65 mg
  • Sodium 740 mg
  • Total Carbohydrate 21 g
  • Protein 30 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Share this recipe


  • 2 Grilled Chicken Breast Fillets
  • 1/2 eggplant, sliced widthwise
  • 2 portabella mushrooms, caps
  • 1/8 teaspoon salt and pepper, each
  • 1/2 cup low fat marinara, plus 2 tablespoons
  • 2 teaspoons reduced fat Parmesan cheese

Cooking Instructions

  1. Preheat oven to 375°F. 
  2. Cut eggplant in half widthwise; then cut into four 1/2" slices.
  3. Place Grilled & Ready® Chicken Breast Fillets on a baking sheet sprayed with nonstick spray.  Sprinkle eggplant and mushroom caps with salt and pepper and place on baking sheet with fillets.
  4. Bake until chicken is hot and vegetables are tender, 18-20 minutes, flipping vegetables halfway through.
  5. To serve place 1 slice of eggplant on a plate layered with 1 tablespoon marinara sauce, fillet, 1 tablespoon marinara sauce, eggplant slice, 1 tablespoon marinara sauce, 1 mushroom cap, 2 tablespoons marinara sauce and top off with 1 teaspoon parmesan cheese.  Repeat for second fillet. 
  • bvseo_sdk, net_sdk,
  • CLOUD, getAggregateRating, 94ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
Did you make this tasty creation a little differently? Tell us how you made it and share your tips and tricks with everyone.
Share Your Cooking Tips

You might also like