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J. Harrod's chicken del Greco




Source of Recipe


J. Harrod's


List of Ingredients




1 small eggplant
Salt for sprinkling on eggplant, plus ½ teaspoon for seasoning
2 boneless chicken breast halves
2 tablespoons flour
½ teaspoon (freshly ground) pepper
1 tablespoon butter
½ cup red wine
½ cup diced tomatoes
½ cup sliced mushrooms
1 clove garlic, minced
2 tablespoons olive oil or vegetable oil
½ cup blue cheese, crumbled




Recipe



Cut the stem end off the eggplant, then cut two ¼-inch-thick slices lengthwise from it. Place the slices on a paper towel, sprinkling both sides well with salt, and let them stand 30 minutes or more. The salt will draw moisture from the eggplant and keep it from absorbing excessive oil when fried.

In a shallow bowl, mix flour, ½ teaspoon salt and the pepper. Dredge chicken breast halves in the seasoned flour.

In a sauté pan, melt the butter, and when it stops sizzling, add the chicken. Cook until cooked through and beginning to brown nicely on both sides, 5 to 8 minutes. Remove chicken to a plate and keep warm.

Drain off remaining butter from sauté pan. Add red wine, tomatoes, mushrooms and garlic. Let simmer 5 to 8 minutes.

Rinse the eggplant slices under running water and blot dry. In another sauté pan, add oil and fry eggplant slices until limp and beginning to brown in spots. On each serving plate, place a slice of fried eggplant and top with the chicken. Spoon the pan sauce over chicken, and sprinkle with crumbled blue cheese.

Serves 2; recipe is easily doubled.

Per serving nutrition data: 720 calories, 38 grams fat, 54 grams protein, 38 grams carbohydrate, 14 grams fiber, 720 milligrams sodium.