This is a delicious heathier version of a chicken Lasagna. It is full of all of the flavors of Chicken Lasagna with out the fat. It is Low Carb,and Gluten Free! I had made a dish similar in the past. I decided to create my own. It iis a lot more flavorful version of healthy chicken lasagna. Whether you are watching your weight,or not. This is a really scrumptious dish.
1Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted. (Skip this step If you prefer to cook the vegetables in a tablespoon of olive oil . Then add to all of the sauce.)
Preheat oven to broil chicken.
2Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
3Place a chicken breast d on cutting board. Cut through the center length wise almost all the way though breasts. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3.
4Put the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side.Set aside
Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
5Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper.
In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
6Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.The Marinara sauce, EggPlant, sauce and chicken on top.
7Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes or until done.