Directions
- 1Chop zucchini, eggplant, and broccoli into bite-sized pieces.
- 2In a bowl, combine the chopped vegetables with fresh garlic, salt, pepper, and olive oil.
- 3Season chicken breasts with fresh garlic, salt, pepper, olive oil, and parmesan cheese.
- 4Tenderize chicken breasts, then dip them in the seasoned egg mixture, and coat them in parmesan cheese.
- 5Place the breaded chicken breasts on a baking sheet.
- 6Arrange the chopped vegetables around the chicken breasts on the baking sheet.
- 7Bake in a 375°F oven for 35 minutes.
- 8Meanwhile, chop fresh mozzarella cheese.
- 9Take the baking sheet out of the oven after 35 minutes.
- 10Top the chicken and vegetables with your choice of sauce; vodka sauce is recommended.
- 11Place the fresh mozzarella cheese on top of the sauce.
- 12Bake again at 375°F for 25 minutes, or until the cheese looks melted and bubbly.
Ingredients
- 2 zucchini
- 1 eggplant
- 1 head broccoli
- 4 cloves garlic
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon olive oil
- 1 cup parmesan cheese
- 4 chicken breasts
- 3 eggs
- 8 slices mozzarella cheese
- 1 jar vodka sauce
Equipment
knifecutting boardbowlbaking sheetoven
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