Pan Seared Chicken Breast With Eggplant |
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Prep Time: 17 Minutes Cook Time: 15 Minutes |
Ready In: 32 Minutes Servings: 4 |
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From Wegman's Menu magazine Ingredients:
4 boneless skinless chicken breasts |
flour |
2 tablespoons olive oil, divided |
2 teaspoons olive oil, divided |
1 small eggplant, unpeeled, ends trimmed, diced medium (about 3/4 lb) |
salt and pepper |
2 garlic cloves, minced |
1 (26 ounce) jar marinara sauce |
0.5 (8 ounce) package spaghetti, cooked per package directions |
1/4 cup grated parmigiano-reggiano cheese |
2 teaspoons parsley, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Dust chicken with flour; pat off excess.
3. Heat 2 Tbsp olive oil in large ovenproof skillet on medium high until oil faintly smokes.
4. Add chicken.
5. Turn over when chicken changes color one-quarter of the way up and seared side has turned pape-bag brown, 3-4 minutes.
6. Sear second side of the chicken for 3-4 minutes.
7. Transfer to clean platter; keep warm.
8. Add remaining 2 tsp olive oil and eggplant to skillet.
9. Season to taste with salt and pepper.
10. Cook, stirring 2 minutes.
11. Add garlic; cook 2 minutes.
12. 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. Transfer chicken to clean serving platter; keep warm.
14. Toss cooked pasta with eggplant sauce, cheese and parsley in a large bowl.
15. Serve with chicken.
16. Option – garnish with additional cheese.
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