Mediterranean Chicken Medley with Eggplant and Feta


  • ⅓ cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 pinch salt and ground black pepper to taste(Optional)
  • 2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
  • 3 tablespoons olive oil, or more as needed
  • 1 tablespoon butter
  • 1eggplant, chopped
  • 1red onion, chopped
  • 1zucchini, chopped
  • 1red bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons dill paste
  • ½ cup crumbled feta cheese
  • diced dill to taste
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.

  • Step 3

    Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.

  • Step 4

    Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.

  • Step 5

    Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.

  • Step 6

    Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

  • Cook's Notes:

    Use diced or stewed tomatoes. Use any color bell pepper you prefer.

    If you like more sauce, just double the mix.

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