I have a Chicken Parmigiana Casserole (with mushrooms) on my blog already, but these individual portions are so pretty and nice to serve to company. 🙂 I happened to have two large slices of my Oven-Fried Eggplant leftover this week and thought they were just perfect for individual portions of Eggplant Parmigiana. So I thawed two chicken breasts night before last and in no time, we were eating these delicious piles of deliciousness with a lovely green salad and garlic bread for the hubs. This dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint followers as well. The cheese makes these unsuitable for Paleo folks.
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2 ¼” thick long slices cooked eggplant (oven-fried/baked or pan seared)
2 8-oz chicken breasts
1 T. butter
½ c. your favorite low-carb spaghetti sauce (I use Lucini “Basil”)
4 oz. mozzarella (4 slices)
½ c. shredded Parmesan cheese
Dash each oregano and basil (or Italian Seasoning blend)
DIRECTIONS: Debone and remove skin from chicken breasts (if desired). Slice each laterally into two thinner filets. Pound with tenderizer to speed up cooking.
Preheat oven to 350º. Melt butter in non-stick skillet. Sear the four chicken portions on each side until nearly done through and golden brown. Arrange the filets evenly in the skillet. Top each with 2 T. of the spaghetti sauce and spread over entire surface. Place 1/4 of the mozzarella on top of each filet evenly. Cut the two eggplant slices in half and lay one piece across the top of each chicken filet. Sprinkle 2 T. of the shredded Parmesan on top. Pop pan into preheated oven and cook about 10 minutes just until cheese is melted. If you use a baking dish, you can melt the cheeses in the microwave instead if you prefer. When hot and bubbly, serve at once with a lovely green salad and low-carb garlic bread if you wish. This dish freezes well.
NUTRITIONAL INFO: Makes 4 portions, each contains:
27.15 g fat
5.32 g carbs, 1.5 g fiber, 3.82 g NET CARBS
48.5 g protein
888 mg sodium