Eggplant Layered With Chicken Low Carb By Noreen Recipes

EGGPLANT CHICKEN LASAGNA LOW FAT

Steps:

• 1. Preheat oven to broil chicken
• 2. Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted. (Skip this step If you prefer to cook the vegetables in a tablespoon of olive oil . Then, add Veggies to the sauce.
• 3. Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
• 4. ( Skip the step if you are using chicken cutlets. )Place a chicken breast d on cutting board. Cut through the center length wise almost all the way though breasts. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3.
• 5. Place the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side. Set aside
• 6. Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
• 7. Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper. In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
• 8. Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.The Marinara sauce, EggPlant, sauce and chicken on top.
• 9. Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes or until done.( You may uncover 10 minutes before it is done.)