This recipe is adapted from Rachael Ray’s Chicken Parm-Atouille. I tried to find a link to it on her recipe site, but I couldn’t find it there. the recipe in her January/February, 2012 issue of her magazine, Everyday with Rachael Ray.
- 1 eggplant, peeled
- 2 small-medium zucchini
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 2 cloves garlic
- 1 can (28 oz) crushed tomatoes
- 1 T. dried parsley
- salt and pepper
- 8-12 oz fresh mozzarella, sliced
- 1/2 c. dried breadcrumbs either plain or italian
- 2 T. grated parmesan
- 1 egg
- 1 1/2 lbs. chicken tenders
- olive oil
Cut the eggplant into small cubes; transfer to colander, toss with 1/2 tsp. salt and let drain for 20 minutes.
Cut the zucchini, bell peppers, and onion into small cubes. It’s helpful if all the veggies are approximately the same size.
Place bell peppers, onion, crushed garlic cloves, salt and pepper in a bowl and set aside.
Ready a cooking dish, approximately 10X13; spray with non-stick cooking spray.
In a large skillet, heat 1 T. oil over medium heat and add the eggplant. When the eggplant is partially cooked, after 4-5 minutes, add zucchini to same skillet and continue cooking until both veggies are cooked through. Place in prepared dish.
In same skillet, heat 1 T. oil and cook bell peppers, onion, garlic until partially cooked, about 5 minutes. Add can of tomatoes and dried parsley, and cook another 5 minutes, until veggies are tender. Layer on top of eggplant/zucchini in dish.
Top veggies with sliced mozzarella cheese.
Preheat oven to 375 degrees.
Beat egg in dish, add salt and pepper. Place dried breadcrumbs and parmesan cheese in a separate dish. Place each chicken tender in egg mixture, followed by breadcrumbs. Coat completely.
Wipe out the skillet used for the veggies and heat 2 T. oil over medium heat. when hot, add chicken tenders, cooking until browned on each side, about 1 minute on each side. Place chicken tenders on top of mozzarella cheese in prepared dish. You may need to cook a couple batches of the chicken tenders, depending on the size of your pan.
Bake in 375 degree oven for 20 minutes, until cheese is melted and dish is heated through.
This recipe makes a 5-6 servings, and provides a nice collection of veggies. If you wanted to stretch it further, you could make some pasta to serve it with.
This recipe isn’t necessarily and “quick and easy” one because there is chopping and because the sauteing is done in batches, but it wasn’t too bad. It took me about 1 3/4 hours to make from start to end.