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Romano Chicken, Eggplant, and Potatoes

Yield 6 servings.

Ingredients

  • 1/4 cup grated Romano cheese
  • 1 1/2 teaspoons freshly ground pepper
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon paprika
  • 3 medium baking potatoes
  • 3 small eggplants (about 2 1/4 pounds)
  • Olive oil-flavored vegetable cooking spray
  • 6 (6-ounce) skinned chicken breast halves
  • 2 teaspoons olive oil

Nutrition Information

  • calories 282
  • caloriesfromfat 15 %
  • fat 4.7 g
  • satfat 1.5 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 31.9 g
  • carbohydrate 29 g
  • fiber 0.0 g
  • cholesterol 71 mg
  • iron 0.0 mg
  • sodium 242 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; stir well. Set aside. Cut each potato into 6 wedges. Cut eggplants lengthwise into quarters.

  2. Place chicken and potato in a large shallow roasting pan coated with cooking spray. Coat chicken and potato with cooking spray. Bake, uncovered, at 375° for 25 minutes; turn potatoes, and add eggplant. Brush chicken and vegetables with oil; sprinkle with cheese mixture. Bake, uncovered, 20 minutes or until chicken and vegetables are done.

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