Last night I was looking through my fridge to decide what I could quickly whip up for dinner before I taught my Group Power class.
I had chicken, ricotta, and grilled eggplant so I came up with a somewhat easy recipe that literally takes NO skill but tastes great. I will definitely be making it again because Marc and I devoured our plates.
The directions may look complicated but it really isn’t hard! I had some leftover grilled eggplant so that is what I used but the directions call for baking the eggplant in the oven.
You can barely see the chicken because it is smothered in creamy saucy ricotta goodness
EGGPLANT STACK WITH CHICKEN CUTLET
1 medium eggplant
1 1/2 lbs of chicken breast
1 container of Part Skim Ricotta cheese
1 jar of your favorite pasta sauce
3/4 cup of bread crumbs (I use 4 seasons)
1/2 cup egg whites
Pre-heat oven to 400 degrees. Cut eggplant into slices and chicken breasts into medium size chunks. Place sliced eggplant on a baking sheet and drizzle with olive oil. Stick the eggplant in the oven for about 20 minutes flipping half way.
In a large pan add 1-2 tablespoons of olive oil and turn the heat to medium-high. Place chicken on a dish, add egg whites to a medium size bowl, and breadcrumbs onto a separate dish. Take chicken and dunk into the egg whites and then into the breadcrumbs & add to the frying pan. Repeat until all chicken is coated and frying in the olive oil.
Once chicken is golden brown on each side (about 4 mins per side) place them on a baking sheet and stick them in the oven for another 10 minutes until eggplant is done cooking. Heat up sauce in a small sauce pan.
Finally, once everything is done you will start to layer it all together on a dish. Chicken, a little sauce, ricotta, eggplant, then sauce, then a little more ricotta, eggplant and top with sauce!!
We enjoyed this meal with a side of whole grain pasta! YUM.