Description
A one-pan Neapolitan feast with crispy chicken, roasted eggplant, and a creamy tomato-Marsala-inspired sauce. This dish delivers bold, rustic flavors in under an hour with easy cleanup.
Ingredients
4 boneless, skinless chicken breasts (1/2-inch thickness)
1 medium eggplant (1/4-inch slices)
1 cup shredded mozzarella or provolone cheese
2 tbsp flour for breading
1/2 cup non-alcoholic Marsala wine substitute
1/2 cup low-sodium chicken stock
1 cup marinara or crushed tomatoes
1/4 cup olive oil for roasting
1 tbsp olive oil for sautéing
2 minced garlic cloves
1 medium diced onion
Instructions
Preheat oven to 400°F (200°C)
Pound chicken breasts to desired thickness
Slice eggplant into uniform rounds
Toss eggplant slices in 1/4 cup olive oil and season with salt
Arrange eggplant on baking sheet and roast 15-20 minutes, rotating halfway
Place remaining 1 tbsp olive oil in oven-safe skillet and cook chicken 2-3 minutes per side to form a crust
Add garlic and onion to skillet, sauté until fragrant
Pour non-alcoholic Marsala substitute into skillet and simmer 2 minutes
Stir in marinara and chicken stock; season with salt and pepper
Arrange chicken and roasted eggplant in a single layer
Top generously with shredded cheese
Cover and transfer to oven, bake 15-20 minutes until bubbly and golden
Notes
To maintain halal compliance, omit pork-based prosciutto entirely; layer the dish with roasted eggplant and cheese instead
For a meat-free option, substitute chicken with roasted zucchini slices and add eggplant in both layers
- Prep Time: 20
- Cook Time: 35
- Category: DINNER
- Method: Baking
- Cuisine: Neapolitan
Nutrition
- Serving Size: 1 full serving
- Calories: 520
- Sugar: 6g
- Sodium: 630mg
- Fat: 32g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 140mg