CHICKEN WITH EGGPLANT (LIDIA BASTIANICH)
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
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
LIDIA'S VEAL AND EGGPLANT GRATINATE (FOR ONE)
Provided by Lidia Bastianich
Categories dinner, for one, main course
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. If using eggplant, cut off ends and slice off two long strips of skin, one on each side. With 1 skin side up, so that each slice will have skin on both sides, slice eggplant lengthwise, 1/4inch thick. Sprinkle with salt and pepper, and dredge lightly in flour. If using zucchini, slice on diagonal, 1/4 inch thick.
- In a 6- to 8-inch ovenproof skillet (see Note), heat 1 tablespoon oil. Brown vegetable slices lightly on both sides, working in batches if necessary to avoid crowding pan. Add more oil as needed to keep pan lightly oiled. Remove and drain on paper towels.
- Sprinkle veal or chicken with salt and pepper, and dredge lightly in flour. Melt butter in same pan until it bubbles, then brown meat lightly on both sides. Remove and drain on paper towels. Add shallot to pan and cook, stirring, until slightly softened, about 2 minutes. Pour in wine and simmer until syrupy.
- Turn off heat and place pieces of meat in skillet. Lay basil leaves or parsley over them, then arrange vegetable slices on top. Spoon tomato sauce over, sprinkle cheese on top, and pour about 2 tablespoons water (more or less, depending on thickness of tomato sauce) around edges of pan. Bake 8 to 10 minutes, until meat is cooked through and liquid in bottom of pan is thickened. Sprinkle with torn basil or chopped parsley; serve with crusty bread.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 23 grams, Carbohydrate 48 grams, Fat 45 grams, Fiber 16 grams, Protein 46 grams, SaturatedFat 19 grams, Sodium 1873 milligrams, Sugar 23 grams, TransFat 1 gram
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