Pan Seared Chicken Breast With Eggplant

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READY IN: 32mins
Recipe by Sandyg61

From Wegman's Menu magazine

Ingredients Nutrition


  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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