Dinner

Chicken, Eggplant and Artichoke Bake is for Dinner.

Chicken, Eggplant and Artichoke Bake takes 20 minutes to prepare.

Chicken, Eggplant and Artichoke Bake takes 35 minutes to cook.

Chicken, Eggplant and Artichoke Bake makes 8 servings.

The ingredients for Chicken, Eggplant and Artichoke Bake are:

1 eggplant, diced and roasted
1 yellow onion chopped
8 mushrooms, sliced
2 cloves garlic, minced
1/2 tsp. Italian seasoning
Salt and pepper to taste
2 boneless skinless chicken breasts, sliced into 1" pieces
1/2 can (13.75 oz) Artichoke hearts (non-marinated), chopped
1/2 cup low fat Mayo or Greek yogurt
1 tbsp horseradish
1 cup (plus 2 tbsp) Italian blended cheese, divided use
2 tbsp. Italian breadcrumbs

Here is how you make Chicken, Eggplant and Artichoke Bake:

Preheat oven to 400Toss eggplant with olive oil, salt and pepper and roast in oven for 45 min., turning once halfway thru cooking timeSet asideReduce oven to 350Saute mushrooms and onions till golden then add garlic and seasonings and cook 1 minute moreRemove from panSaute chicken until golden and cooked throughAdd onions and mushrooms back to panMix roasted eggplant, artichokes, mayo (Greek yogurt), horseradish and cheese together.Combine with chicken and onions mixtureSpray Pam and pour into casserole dishMix breadcrumbs and 2 tbsp shredded cheese together and sprinkle evenly on topBake 30-35 minutes until goldenServing Size: 8 3 oz servingsNumber of Servings: 8Recipe submitted by SparkPeople user MARIEMAYE1.

The nutritional information for Chicken, Eggplant and Artichoke Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 213.6

• Total Fat: 10.3 g
• Cholesterol: 52.0 mg
• Sodium: 567.9 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 3.3 g
• Protein: 19.7 g