Chicken Dilly

Chicken Dilly


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


1 h 30 m servings 330 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 17 Ratings


This was really good. I had to make a few modifications. Used chicken tenders and sauteed the onions. I layerd first the sauteed eggplant, then place the lightly sauteed chicken tenders on to...

Really delicious and easy to prepare. I had to make a few changes...I didn't have fresh tomatoes or dill, so I used 2 cans of diced tomatoes & about 1 tsp of dried chopped dill. I hadn't used tu...

I give this recipe a 4 because after cooking it 30 minutes with foil I opened the oven to remove foil and it looked very dry. I then mixed up one cup of water and a bullion cube and poured it on...