Chicken Dilly is a gluten free, dairy free, and primal recipe with 8 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 527 calories, 44g of protein, and 35g of fat. It works well as a budget friendly main course. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Head to the store and pick up chicken, eggplant, dill weed, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, saute chicken until browned.
Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
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.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.