CHICKEN WITH SUN-DRIED TOMATO, EGGPLANT AND BASIL

Chicken With Sun-Dried Tomato, Eggplant and Basil image

Provided by Food Network Kitchen

Time 36m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

4 tablespoons extra-virgin olive oil
1 baby eggplant, halved
Kosher salt
1 tablespoon pine nuts
4 thin chicken cutlets (about 1 pound total)
Freshly ground pepper
All-purpose flour, for dredging
3 cloves garlic, sliced
1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
1/4 cup fresh basil leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup ricotta cheese
Rustic bread, for serving

Steps:

Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.
Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

Nutrition Facts : Calories 394 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 294 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 30 grams