Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400ºF degrees. | 2. Trim the eggplants, and peel if you prefer. Lidia stripes them, | 3. Slice on an angle, so that you have 12 good slices in all. | 4. Dredge the eggplant in flour that has been seasoned with salt, pepper & Italian seasoning. | 5. 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. | 6. Set aside on paper towels to drain while you make the chicken. | 7. Lightly pound the chicken breasts and dredge in the seasoned flour. | 8. Reheat the same skillet on medium heat, add two tablespoons of oil and tablespoons of butter, swirling to mix. | 9. Cook the chicken until caramelized on the one side. | 10. You want the chicken to brown--but do not try to hasten the process by cooking it on high heat. | 11. You want to do it over gentle heat so as not to toughen the meat. | 12. 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. | 13. Let cook for about two minutes, turn up the heat to medium-high, add the wine to the pan, then the remaining tomato sauce. | 14. Shake the pan a bit to mix, add in the last two tablespoons of butter and shake again to mix. | 15. 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. | 16. Remove from oven and serve with a flourish. | 17. Try to use homemade tomato sauce, this is one of those dishes where you will be greatly rewarded for using the homemade sauce. | 18. To cut down on the fat/calories, you can grill or roast the eggplant instead. | 19. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6	boneless	skinless pounded boneless	-	-	-	-
eggplant	2			-	-	-	-
oil				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
tomato sauce	2	cups		-	-	-	-
romano cheese	1/2	cup	grated	-	-	-	-
basil	12	leaves	used	1.38	0.159	0.18899999999999997	0.0384
italian seasoning				-	-	-	-
white wine	1/2	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.