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Chicken, Aubergine and Mozzarella Bake

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Chicken, Aubergine and Mozzarella Bake
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
764
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie764 kcal(36 %)
Protein74.41 g(76 %)
Fat28.43 g(25 %)
Carbohydrates73.48 g(49 %)
Sugar added0 g(0 %)
Roughage27.42 g(91 %)
Vitamin A103.75 mg(12,969 %)
Vitamin D7.02 μg(35 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁1.39 mg(139 %)
Vitamin B₂3.65 mg(332 %)
Niacin80.21 mg(668 %)
Vitamin B₆1.98 mg(141 %)
Folate418.14 μg(139 %)
Pantothenic acid14.35 mg(239 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C10.33 mg(11 %)
Potassium4,835.81 mg(121 %)
Calcium182.7 mg(18 %)
Magnesium238.84 mg(80 %)
Iron15.19 mg(101 %)
Iodine0.75 μg(0 %)
Zinc9.12 mg(114 %)
Saturated fatty acids7.27 g
Cholesterol114.29 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
large Eggplant (sliced)
¼ cup
1 tablespoon
3.333 cups
Chicken breasts (chopped)
1
onion (diced)
3 cloves
garlic (diced)
6 ⅔ cups
4 sprigs
thyme (leaves removed)
2 balls
mozzarella cheese (approx. 125 g | 0.5 cup)

Preparation steps

1.
Brush the aubergine slices on both sides with oil and fry gently in a pan until golden brown. Season with salt and ground black pepper.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
3.
Heat the remaining oil and the butter in a large pan. Fry the chicken, onion, garlic and the mushrooms until golden brown. Season with salt and ground black pepper and stir in half the thyme.
4.
Transfer to a baking dish and top with the aubergine and mozzarella slices. Sprinkle with the remaining thyme and bake for around 15 minutes.