Chicken and Eggplant Parmesan

So, our AC broke last Thursday and too bad for me I had scheduled a dinner for a few friends and didn't realize the AC was gone until I was 3/4 of the way through cooking. Needless to say they were troopers and we ate outside in the fresh air. I couldn't decide between Eggplant or Chicken Parmesan so I decided to make a combo....Chicken and Eggplant Parmesan. It was delicious and I managed to complete the dinner without passing out from heat exhaustion!!

Cook Time: 35 Minutes
Yields: 5 Servings

SAUCE INGREDIENTS:

• 1 Medium Onion
• 3 Cloves of Garlic
• 1 TBSP EVOO
• 1 Bell Pepper
• 1 Large Can whole Peeled Tomatoes
• 1 CUP Chicken Broth
• 1 TBSP Dried Basil
• 1 TBSP Oregano
• 1 TSP Crushed Red Pepper Flakes

PREPARATION:

Heat EVOO in a pot, saute onions, bell pepper and garlic until transparent (approx 3-5 minutes) Add salt and pepper, oregano, and basil and cook until fragrant.  Crush tomatoes into the pot and then add the sauce, let simmer for 30 minutes. Add chicken broth and bring to a boil. Using a hand blender, blend sauce until a smooth and well blended consistency. Let simmer uncovered until ready to use.

CHICKEN AND EGGPLANT PARM INGREDIENTS:

• 5 Chicken Breasts
• 1 Cup Flour
• 2 Eggs
• 32 oz Chicken Broth
• 1 Cup Panko Flakes
• 1/4 Cup Italian Bread Crumbs
• 3 TBSP Parmesan Cheese
• 1 Bag Shredded Mozzerella Cheese
• Salt and Pepper to Taste
• 1/4 Cup Vegetable Oil
• 1 Eggplant (cut 1/4 inch thick slices)

PREPARATION:

Preheat oven to 400 degrees.

Make a station with 3 containers, one for the flour, one for the egg wash (2 eggs beaten with 2 TBSP Chicken Broth), and one for the Bread Crumb, Panko and Parm mixture.  Salt and Pepper both sides of the Chicken Breasts,  Start by coating both sides with flour, then dip into the egg wash, then pat with the crumb mixture.  Heat the Oil in a pan and fry for approx 5-7 minutes a side or until golden brown and crispy. Remove from pan and put into oven  for 15 minutes to cook chicken thoroughly.

While the chicken is cooking, salt and pepper the Eggplant slices and drizzle with EVOO.  Grill the eggplant on both sides until there are grill marks and they soften (approx 5-7 minutes). Reserve till later.

Remove Chicken from oven, place an eggplant slice or 2 onto the chicken breasts and cover with sauce.  Sprinkle a generous amount of mozzerella cheese and place into the broiler for 5 minutes or until the cheese is melted and browned (not burnt).

TO SERVE:

Serve with your favorite green veggies and pasta and use remaining sauce where needed.

SOME HELPFUL TIPS:

• Make sure the oil is not too hot or else you will burn the outside and the chicken will not be cooked enough!
• You only need to salt and pepper the eggplant on one side because it is very spongy and will absorb the seasonings.