Pan Seared Chicken Breast With Eggplant

From Wegman's Menu magazine

• Ready In: 32 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
•  flour
• 2  tablespoons olive oil, divided
• 2  teaspoons olive oil, divided
• 1  small eggplant, unpeeled, ends trimmed, diced medium (about 3/4 lb)
•  salt and pepper
• 2  garlic cloves, minced
• 1 (26 ounce) jar  marinara sauce
• 0.5 (8 ounce) package spaghetti, cooked per package directions
• 1⁄4 cup  grated parmigiano-reggiano cheese
• 2  teaspoons parsley, chopped

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.