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Chicken with eggplant and mozzarella

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Ingredients

  • 1 small eggplant, sliced lengthwise 3/8 thick
  • 3 tablespoon extra-virgin olive oil
  • 1 cup all-purpose flour
  • 4 cup chicken breasts, 4 ounces each
  • 1 tablespoon white wine
  • 5 ounce fresh mozzarella
  • 1/4 cup marinara sauce, warmed
  • 6 cup fresh basil leaves

Preparation

Baking Directions:

Season eggplant with salt and pepper.

Heat extra-virgin olive oil in a large pan and sauté eggplant on medium-high heat on both sides until golden brown.

Remove and set aside.

Preheat broiler with oven rack 6 inches from heat source.

Season chicken generously with salt and pepper and dredge in flour.

Add remaining extra-virgin olive oil to pan and sauté chicken until golden brown on both sides, about 3 minutes, turning once.

Drizzle wine around rim of pan.

Place eggplant on top of each chicken breast, then top with mozzarella.

Place skillet under broiler until cheese melts.

Place each chicken breast on plate, spoon over a little sauce and garnish with basil.

Serve with salad or veggie side.

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