in Italy

Chicken breast with eggplant

updated

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Ingredients for 6 servings:

  • 6 chicken breast fillets
  • 1 eggplant(s)
  • 250g mozzarella
  • 3 m.-large tomato(s)
  • marjoram
  • oregano
  • Flour
  • butter
  • Olive oil for frying
  • some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Chicken breast with eggplant

Cut the eggplant lengthwise into 6 slices of about 4 mm and grill on an electric grill for about 3 minutes on each side. Coat the chicken in a little flour and fry on both sides in a hot pan with a little olive oil and butter and season with a little salt. Place a slice of eggplant and a mozzarella on each chicken breast fillet, cover the pan and let the mozzarella melt over low heat. Meanwhile, briefly sauté the diced tomatoes in a little olive oil and sprinkle with a little salt, oregano and a few marjoram leaves. Arrange the tomatoes on top of the chicken and the melted mozzarella. Serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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