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Main dishes

Italian Chicken and Eggplant Parmesan Salad

photo by:kraft
Italian greens, fresh oregano and Parmesan and mozzarella cheeses give this delicious chicken and eggplant salad a decidedly Mediterranean flavor.
time
prep:
10 min
total:
35 min
servings
total:
12 servings

What You Need

3
pkg.  (6 oz. each) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together, divided
12
small  boneless skinless chicken breasts (3 lb.)
1-1/2
lb.  Japanese eggplant, ends trimmed, cut into 3/4-inch slices
1
 egg, beaten
3/4
cup  KRAFT Balsamic Tomato Basil Vinaigrette Dressing
1
Tbsp.  chopped fresh oregano
1
pkg.  (6 oz.) mixed Italian greens
2
cups  red, orange, yellow and green cherry tomatoes, quartered
1
cup  KRAFT Shredded Mozzarella Cheese
1/2
cup  KRAFT Shaved Parmesan Cheese

Make It

HEAT oven to 400ºF.

POUND chicken breasts between 2 sheets parchment paper until 1/2 inch thick. Coat as directed on package with 2 packages FRESH TAKE. Place on baking sheet sprayed with cooking spray. Bake 10 to 12 min. or until done (165ºF).

DIP eggplant slices in egg; coat with remaining FRESH TAKE. Bake at 400ºF 10 min. or until lightly browned.

MEANWHILE, mix dressing and oregano; refrigerate. Toss greens and tomatoes with mozzarella.

TOSS greens mixture with dressing just before serving. Serve chicken topped with salad mixture, eggplant and Parmesan.

Kraft Kitchens Tips

Size-Wise
Looking for something to serve as part of your next brunch menu? This Italian Chicken and Eggplant Parmesan Salad makes enough for 12 servings.
How to Purchase Eggplant
Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.
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