Italian Chicken Sorrentino

Submitted by JackieOhNo!

"I bought a box of frozen breaded eggplants, then had to figure out what to do with them! Eggplant Parmigiana would have been just too easy, so I decided to do this instead. You can kick up the flavor by using provolone cheese instead of mozzarella. You can also add a slice of proscuitto between the chicken and the eggplant, if you wish. I was just trying to keep this recipe as economical as possible."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 (10 ounce) package frozen breaded eggplants (cutlets)
• 8 ounces linguine
• 1 tablespoon olive oil
• 4 thin-sliced chicken cutlets, about 1 lb
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1 (25 ounce) jar marinara sauce
• 4 ounces thinly sliced mozzarella cheese
• fresh basil leaf

directions

1. Preheat oven to 425 degrees.
2. Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
3. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
4. On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.