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

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