Italian Chicken and Eggplant Parmesan Salad

• 3 pkg. (6 oz. each) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together, divided
• 12 small boneless skinless chicken breasts (3 lb.)
• 1-1/2 lb. Japanese eggplant, ends trimmed, cut into 3/4-inch slices Safeway 1 ea For $1.28 thru 02/09
• 1 egg, beaten Safeway 1 ea For $1.28 thru 02/09
• 3/4 cup KRAFT Balsamic Tomato Basil Vinaigrette Dressing
• 1 Tbsp. chopped fresh oregano
• 1 pkg. (6 oz.) mixed Italian greens
• 2 cups red, orange, yellow and green cherry tomatoes, quartered
• 1 cup KRAFT Shredded Mozzarella Cheese
• 1/2 cup KRAFT Shaved Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Pound chicken breasts between 2 sheets parchment paper until 1/2 inch thick.
3. Coat as directed on package with 2 packages FRESH TAKE.
4. Place on baking sheet sprayed with cooking spray.
5. Bake 10 to 12 min.
6. or until done (165 degrees F).
7. Dip eggplant slices in egg; coat with remaining FRESH TAKE.
8. Bake at 400 degrees F 10 min.
9. or until lightly browned.
10. Meanwhile, mix dressing and oregano; refrigerate.
11. Toss greens and tomatoes with mozzarella.
12. Toss greens mixture with dressing just before serving.
13. Serve chicken topped with salad mixture, eggplant and Parmesan.

mix, chicken breasts, japanese eggplant, egg, tomato basil, fresh oregano, italian greens, red, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/italian-chicken-eggplant-parmesan-salad-148596.aspx (may not work)