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Summer Vegetable & Chicken Stacks

Summer Vegetable & Chicken Stacks Recipe

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Prep/Cook Time: 45 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1 cup reduced-fat shredded Italian cheese blend
1/4 cup shredded basil
1 eggplant, cut into 8 slices, grilled*
1 large zucchini, cut into 8 slices, grilled*
1/2 cup diced roasted red peppers, bottled


1. Preheat oven to 350°F.

2. Combine cheese and basil and mix to blend.

3. On a parchment-lined (or foil-lined) baking sheet, layer: 2 eggplant slices, 1 tablespoon cheese blend, 1 chicken cutlet, 2 zucchini slices and 2 tablespoons roasted red pepper. Sprinkle top of each stack with 3 tablespoons of cheese mixture.

4. Bake stacks in oven for 22-25 minutes until completely heated through and cheese is melted.  Remove from heat and serve immediately.

Note

* To grill eggplant and zucchini, brush the surface of the vegetables with olive oil and grill on both sides until golden brown (5-6 minutes). Use as indicated above.


  • Serving Size 336g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 330

  • Total Fat 18g (28%)

  • Saturated Fat 6g (30%)

  • Trans Fat 0g

  • Cholesterol 60mg (20%)

  • Sodium 780mg (33%)

  • Total Carbohydrate 25g (8%)

  • Dietary Fiber 5g

  • Sugars 5g

  • Protein 20g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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