Skinny Chicken Moussaka Recipes

CHICKEN "MOUSSAKA"

Steps:

• Layer eggplant slices in colander and sprinkle with plenty of salt. Let sit for 30 minutes, then rinse with lots of cold water. Lay slices out flat and use a clean kitchen towel to squeeze out excess water and pat dry.
• Turn oven to broil. Spray a cookie sheet with EVOO and lay eggplant in one layer on sheet. Spray with more EVOO. Broil for a few minutes (don't burn!), then flip slices over, spray again with EVOO and broil a few more minutes. I usually broil until they feel soft and lose their firm shape when picked up with tongs.
• Heat oven to 350°F
• Heat 1 T. olive oil in large skillet or dutch oven. Add chicken and onions and saute for 5 minutes or so, breaking up chicken with wooden spoon.
• Add tomatoes, cinnamon, nutmeg and cloves. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 15 minutes till sauce is thickened slightly.
• Spread tomato chicken mix in the bottom of a 9x13 pan, top with a layer of eggplant.
• To make the sauce: Melt butter in small saucepan, whisk in flour and cook for two minutes, whisking constantly. Slowly whisk in milk, bring to a bubble and reduce to simmer till thickened. Melt in parmesan.
• Spoon sauce over eggplant. Bake at 350 till browned and bubbly.

MOM'S CHICKEN & POTATO MOUSSAKA

Steps:

• Boil the potatoes, peel them and smash them in a bowl together with the butter and some salt and add enough milk to get a soft but by no means liquid mass (in fact it’s up to you to decide how thick you want it to be).
• In a frying pan put the 2 tbl oil, the chicken, the tomato paste, cumin, pepper, nutmeg and some salt and start frying dividing the meat with a fork until it starts to fall apart into crumbs.
• Grease a baking tin with the remaining oil (don’t forget the sides too), spread half of the potatoes on the bottom, pour the chicken over them and cover it with the remaining potatoes.
• Preheat the oven to a medium temperature and put the moussaka in and let it heat for 5 min.
• In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black pepper.
• Pour the yogurt mixture over the moussaka and bake until it gets golden brown (about 10-15 min).
• When ready take out of the oven and leave to cool a bit – potatoes cool very slowly.
• Serve very warm.

SKINNY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated.
• Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.