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)
1 c. prepared meatless
2 Tbsp. grated Parmesan cheese
1 c. (4 oz.) shredded
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.
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