Garden Chicken Parmesan

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 chicken breasts, boiled
• 3 small zucchini
• 1 medium eggplant
• 1 large tomato
• 1/2 medium onion
• 1 lb mozzarella cheese, shredded
• 2 tablespoons italian seasoning
• 1 tablespoon garlic powder
• 1/2 cup parmesan cheese
• salt (optional)
• 3/4-1 cup chicken broth

Recipe

• 1 preheat oven to 350°f.
• 2 cube cooked chicken into bite sized pieces.
• 3 peel eggplant and cube it and tomato into bite sized pieces.
• 4 cut zucchini into thin rings, discarding ends.
• 5 dice onion.
• 6 spray a 9x13 pan with non-stick butter flavor cooking spray.
• 7 put chicken and vegetables into sprayed dish and toss.
• 8 coat mixture with parmesan cheese, garlic powder, italian seasoning, and salt (if using).
• 9 toss mixture again to coat all pieces with seasonings.
• 10 slowly pour chicken broth into one corner of pan as to not disturb coating on the veggies and chicken.
• 11 make sure broth covers the bottom of the pan.
• 12 cook for 45 minutes. stir after 1/2 hour. add more broth if it has evaporated to nothing.
• 13 after cooking time, drain any remaining broth from mixture.
• 14 spread mixture evenly in pan and top with mozzarella cheese.
• 15 continue to cook for 15 to 20 minutes or until cheese is fully melted over dish.
• 16 remove from oven and serve immediately.
• 17 top with extra parmesan cheese.