Name: Mediterranean Chicken Medley with Eggplant and Feta
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: All-purpose flour - ⅓ cup; Garlic powder - 1 tablespoon; Onion Powder - 1 tablespoon; Paprika - 1 tablespoon; Salt and ground black pepper to taste (Optional) - 1 pinch; Skinless, boneless chicken breasts, trimmed and thinly sliced - 2 pounds; Olive oil, or more as needed - 3 tablespoons; Butter - 1 tablespoon; Eggplant, chopped - 1; Red onion, chopped - 1; Zucchini, chopped - 1; Red bell pepper, chopped - 1; Diced tomatoes - 1 (14.5 ounce) can; Dill paste - 2 tablespoons; Crumbled feta cheese - ½ cup; Diced dill to taste - ½ cup

Mediterranean Chicken Medley with Eggplant and Feta

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Chicken Medley with Eggplant and Feta

1. All-purpose flour - ⅓ cup

2. Garlic powder - 1 tablespoon

3. Onion Powder - 1 tablespoon

4. Paprika - 1 tablespoon

5. Salt and ground black pepper to taste (Optional) - 1 pinch

6. Skinless, boneless chicken breasts, trimmed and thinly sliced - 2 pounds

7. Olive oil, or more as needed - 3 tablespoons

8. Butter - 1 tablespoon

9. Eggplant, chopped - 1

10. Red onion, chopped - 1

11. Zucchini, chopped - 1

12. Red bell pepper, chopped - 1

13. Diced tomatoes - 1 (14.5 ounce) can

14. Dill paste - 2 tablespoons

15. Crumbled feta cheese - ½ cup

16. Diced dill to taste - ½ cup

How to cook deliciously - Mediterranean Chicken Medley with Eggplant and Feta

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.

3. Stage

Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.

4. Stage

Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.

5. Stage

Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.

6. Stage

Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill. Allrecipes Community