Chicken Parm-atouille

This dish is part chicken parmesan and part ratatouille. It's really the best of both worlds! I love it because it's chock full of vegetables. I used eggplant, yellow squash, onion, green pepper, garlic, and tomatoes.

Here's the steps to make this delicious meal. First, you saute all the aforementioned vegetables and place them in a baking dish. The vegetables are topped with thin slices of fresh mozzarella cheese. Next, one side of a chicken breast is dipped in a mixture of parmesan cheese and breadcrumbs, egg, and (yes!) breadcrumbs again. The chicken is then browned in a saute pan (that's easy...just wipe out the one you used for the vegetables!) and placed on top of the cheese. The whole dish is then baked in the oven until the chicken is completely cooked.

The end result is absolutely DELICIOUS! The chicken is super crunchy and sits on a bed of gooey cheese. For extra cheesiness, I topped each portion with a little more parmesan cheese. Because it was cooked on top of the vegetables, the chicken is incredibly moist and flavorful. The vegetables are the perfect accompaniment to the chicken. Especially when you get a forkful of chicken and veggies at the same time. :)

LESSON LEARNED: Dipping chicken in breadcrumbs twice resulted in a very crunchy breading!

Recipe for Chicken Parm-atouille