Bistro Chicken & Eggplant Sandwiches
Source of Recipe
Internet
List of Ingredients
1 small eggplant (3/4 pound)
1 medium-size red onion
1 teaspoon dried basil leaves
balsamic vinegar
olive or salad oil
salt
coarsely ground black pepper
2 teaspoons all-purpose flour
1 teaspoon dried parsley flakes
4 medium-size skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1 large round loaf crusty bread
3 tablespoons Dijon mustard
1. Preheat oven to 500 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with
nonstick cooking spray. Cut eggplant lengthwise into 1/2-inch-thick slices. Cut
red onion crosswise into 1/2-inch-thick slices. Arrange eggplant and onion slices
in 1 layer in jelly-roll pan.
2. In cup, mix basil with 2 tablespoons balsamic vinegar, 1 tablespoon olive or
salad oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Brush half of
balsamic-vinegar mixture over vegetables.
3. Roast vegetables 10 to 12 minutes, turning them once and brushing with
remaining balsamic-vinegar mixture, until tender and they begin to brown.
4. Meanwhile, on sheet of waxed paper, mix flour, parsley flakes, 1/2 teaspoon
salt, and 1/4 teaspoon pepper; use to coat chicken-breast halves. In 12-inch
skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook
chicken until golden brown on both sides and juices run clear when pierced with a
knife, turning chicken once, about 7 minutes. Hold knife almost parallel to the
work surface and cut each breast half into 3 slices.
5. To serve, from center of loaf of bread, cut four 3/4-inch-thick slices (reserve
remaining bread for use another day). Top bread with eggplant slices, slightly
overlapping, onion slices, separated into rings, and chicken.
6. In cup, mix Dijon mustard with 1 1/2 teaspoons balsamic vinegar; drizzle over
chicken.
Recipe
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