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CHICKEN-EGGPLANT PARMIGIANA 2 whole chicken breasts, split, boned and skinned (legs or thighs) 3/4 c. fine dry bread crumbs 1 tsp. salt 1/8 tsp. pepper 1 egg, beaten 1/3 c. vegetable oil, divided 1 small eggplant, peeled and cut into 4 (1/2-inch thick) slices 1 c. prepared meatless spaghetti sauce 2 Tbsp. grated Parmesan cheese 1 c. (4 oz.) shredded Mozzarella cheese Place each chicken breast half on waxed paper; flatten to 1/4-inch thickness using meat mallet or rolling pin. Combine bread crumbs, salt and pepper. Drip chicken in egg and coat with bread crumbs. Place chicken on a baking sheet; cover and chill 10 minutes. Heat 2 tablespoons oil in a large skillet; add chicken and saute over medium low heat 5 minutes on each side or until golden brown; remove chicken, and place in a 12 x 8 x 2-inch baking dish. Saute eggplant in remaining oil over medium heat until golden brown on both sides; drain on paper towels. Place 1 slice eggplant on each chicken breast half. Spoon spaghetti sauce over eggplant; sprinkle with Parmesan cheese and top with Mozzarella. Bake at 375 degrees for 20 minutes or until cheese melts and sauce is bubbly. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |