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Chicken and Eggplant Parmesan Skewers

Name: Chicken and Eggplant Parmesan Skewers
Prep time: 20 min
Total time: 45 min
Yield: 16 servings, 1 skewer (42 g) and 1 Tbsp. (15 mL) sauce each
Ingredients: 1/2 cup <i>Kraft</i> 100% Parmesan Aged Grated Cheese; 1/2 cup dry bread crumbs; 1 tsp. garlic powder; 1 tsp. dried Italian seasoning; 1/4 cup <i>Kraft</i> Extra Virgin Olive Oil Tuscan Italian Dressing , divided; 2 small Japanese eggplant s; 1 lb. (450 g) boneless skinless chicken breast s, cut into 32 pieces; 1/4 cup flour; 1 cup marinara sauce

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Recipe By Kraft

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Prep Time

20
min.

Total Time

45
min.

Servings

16 servings, 1 skewer (42 g) and 1 Tbsp. (15 mL) sauce each

These appetizers are sure to be a hit at your next gathering. Juicy chicken and tender eggplant covered in a crisp and savoury Parmesan crust with marinara sauce for dipping - what a winning combo!

What You Need

1/2 cup Kraft 100% Parmesan Aged Grated Cheese
1/2 cup dry bread crumbs
1 tsp. garlic powder
1 tsp. dried Italian seasoning
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
2 small Japanese eggplants
1 lb. (450 g) boneless skinless chicken breasts, cut into 32 pieces
Aldi — 1 lb for $1.69 until 09/26
1/4 cup flour
1 cup marinara sauce

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Make It

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Heat oven to 400ºF.
Mix first 4 ingredients in pie plate; stir in 1 Tbsp. dressing. Pour remaining dressing into separate pie plate.
Cut both eggplants lengthwise in half, then cut each half crosswise into 8 slices. Toss chicken, in small batches, with flour until evenly coated, in medium bowl. Dip eggplant, then chicken, 1 piece at a time, in dressing, then in bread crumb mixture, turning to evenly coat each piece. Lightly press crumb mixture onto chicken and eggplant pieces to secure.
Cover baking sheet with parchment. Thread 2 each eggplant and chicken pieces alternately onto each of 16 skewers; place on prepared baking sheet.
Bake 23 to 25 min. or until chicken is done, turning after 15 min. Meanwhile, heat marinara sauce.
Serve skewers with sauce.

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Kitchen Tips
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Make Ahead

The chicken and eggplants can be cut up ahead of time. In addition, the bread crumb mixture can be mixed together ahead of time. Refrigerate the chicken and eggplant up to 24 hours before coating with the dressing and crumb mixture, threading onto skewers and baking as directed.

Substitute

Prepare using Kraft Caesar Vinaigrette Dressing or Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing.

Servings

16 servings, 1 skewer (42 g) and 1 Tbsp. (15 mL) sauce each

Nutritional Information

Serving Size 16 servings, 1 skewer (42 g) and 1 Tbsp. (15 mL) sauce each
AMOUNT PER SERVING
Calories	90

% Daily Value
Total fat	2.5g
Saturated fat	1g
Cholesterol	20mg
Sodium	190mg
Carbohydrate	7g
Dietary fibre	1g
Sugars	2g
Protein	9g

Vitamin A	2 %DV
Vitamin C	2 %DV
Calcium	4 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Chicken and Eggplant Parmesan Skewers

What You Need

Make It

Kitchen Tips

Nutrition

Make Ahead

Substitute

Servings

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Nutritional Information

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