Pan Seared Chicken Breast With Eggplant

Total Time
32mins
Prep 17 mins
Cook 15 mins

From Wegman's Menu magazine

Ingredients Nutrition

Directions

  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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