Chicken With Eggplant Lidia Bastianich Recipes

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CHICKEN WITH EGGPLANT (LIDIA BASTIANICH)



Chicken With Eggplant (Lidia Bastianich) image

Saw Lidia preparing this dish but didn't listen to the amounts in the recipe. So, I placed a request in the Recipes Forum and 1Steve was kind enough to send me this link. It was posted in Flavor Junkie's October 4, 2006 blog.

Provided by Manami

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts, pounded
2 medium eggplants
oil (for frying)
2 tablespoons butter
2 cups tomato sauce (preferably homemade)
1/2 cup grated romano cheese
12 leaves fresh basil (we used parsley, we don't do basil)
italian seasoning, to taste
1/2 cup white wine
2 tablespoons butter

Steps:

  • Preheat oven to 400ºF degrees.
  • Trim the eggplants, and peel if you prefer. Lidia stripes them,
  • Slice on an angle, so that you have 12 good slices in all.
  • Dredge the eggplant in flour that has been seasoned with salt, pepper & Italian seasoning.
  • Heat a large skillet (preferably with a lid), add enough oil to coat the bottom, and fry the eggplant on medium-high heat until caramelized on both sides.
  • Set aside on paper towels to drain while you make the chicken.
  • Lightly pound the chicken breasts and dredge in the seasoned flour.
  • Reheat the same skillet on medium heat, add two tablespoons of oil and tablespoons of butter, swirling to mix.
  • Cook the chicken until caramelized on the one side.
  • You want the chicken to brown--but do not try to hasten the process by cooking it on high heat.
  • You want to do it over gentle heat so as not to toughen the meat.
  • Turn them over to caramelize on the other side, and top each breast with two slices of eggplant, then a spoonful of sauce, two basil leaves, and a good sprinkling of cheese, and as much Italian seasoning as you want.
  • Let cook for about two minutes, turn up the heat to medium-high, add the wine to the pan, then the remaining tomato sauce.
  • Shake the pan a bit to mix, add in the last two tablespoons of butter and shake again to mix.
  • Put the lid on the pan (if your pan does not have a lid, cover with foil that has been sprayed with cooking spray) and finish cooking in the oven--approx 20 minutes.
  • Remove from oven and serve with a flourish.
  • Try to use homemade tomato sauce, this is one of those dishes where you will be greatly rewarded for using the homemade sauce.
  • To cut down on the fat/calories, you can grill or roast the eggplant instead.
  • It is this final oven cooking that makes the chicken meltingly tender and the wine, tomato sauce and butter transform themselves into an incredible sauce.

Nutrition Facts : Calories 357.3, Fat 14.8, SaturatedFat 8.6, Cholesterol 108.5, Sodium 790.6, Carbohydrate 17.7, Fiber 7.5, Sugar 8.1, Protein 36.3

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