Chicken Dilly recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

1 (4 pound) chicken, cut into pieces
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes, sliced
1 onion, thinly sliced
2 tablespoons chopped fresh dill weed
2 tablespoons ground turmeric
salt to taste

Nutrition Info

329.7 calories
carbohydrate: 10 g
cholesterol: 97 mg
fat: 17.6 g
fiber: 4 g
protein: 32.4 g
saturatedFat: 4.9 g
servingSize: -
sodium: 101 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.

  3. Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.

  4. Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.

Recipe Yield

8 servings

Recipe Note

Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired.

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