Ingredients
-
4
-
-
2
-
2
-
1
-
-
2
-
1
-
0.5
-
1/4
-
2
-
-
-
-
Directions
Pan Seared Chicken Breast With Eggplant, From Wegman’s Menu magazine, From Wegman’s Menu magazine
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Dust Chicken With Flour; Pat Off Excess. |
|
3
Done
|
Heat 2 Tbsp Olive Oil in Large Ovenproof Skillet on Medium High Until Oil Faintly Smokes. |
|
4
Done
|
Add Chicken. |
|
5
Done
|
Turn Over When Chicken Changes Color One-Quarter of the Way Up and Seared Side Has Turned Pape-Bag Brown, 3-4 Minutes. |
|
6
Done
|
Sear Second Side of the Chicken For 3-4 Minutes. |
|
7
Done
|
Transfer to Clean Platter; Keep Warm. |
|
8
Done
|
Add Remaining 2 Tsp Olive Oil and Eggplant to Skillet. |
|
9
Done
|
Season to Taste With Salt and Pepper. |
|
10
Done
|
Cook, Stirring 2 Minutes. |
|
11
Done
|
Add Garlic; Cook 2 Minutes. |
|
12
Done
|
Stir in Marinara Sauce; Top With Chicken. Cover and Bake For 12-15 Min., Until Internal Temperature Reaches 165 Degrees (check by Inserting Thermometer Halfway Into Thickest Part of Meat). |
|
13
Done
|
Transfer Chicken to Clean Serving Platter; Keep Warm. |
|
14
Done
|
Toss Cooked Pasta With Eggplant Sauce, Cheese and Parsley in a Large Bowl. |
|
15
Done
|
Serve With Chicken. |
