Tuesday, May 11, 2010

Chicken Eggplant Florentine Pomodoro

Fresh spinach, garlic, eggplant, baked tomato, chicken breast, all crusted with Italian bread crumbs and baked together....with melted cheese~
Both my kids love different things, so with that in mind this was born to satisfy them both ....its now a favorite in our house hold...




3- Boneless Chicken Breasts sliced 1/4 inch thick pieces, saute in large fry pan with 4 tablespoons of olive oil, add 1/2 teaspoon of minced garlic around 1 minute on each side.
2- bags of fresh spinach saute in 4 tablespoons of olive oil, 2 teaspoons minced garlic and a pinch of red pepper flakes, 1/2 teaspoon garlic powder. when soft and cooked place in a dish set aside ( this will be on the plate first when serving the stack of chicken and eggplant).
1 large eggplant washed, skin removed every other inch to leave on stripes and sliced in 1/2 inch thick pieces
2 large beefsteak tomatoes sliced 1/4 inch thick
1/2 cup white wine
2 cup crushed tomatoes
grating cheese
extra virgin olive oil
Italian flavored breadcrumbs
shredded mozzarella

On a large deep cookie sheet, lined with parchment paper, spray generously with cooking oil. Starting with sliced eggplant, sprinkle with bread crumbs and olive oil.Add chicken slice on top. Add tomato slice, add more bread crumbs and olive oil. Sprinkle with grating cheese. Top with crushed tomatoes, drizzle with olive oil, minced garlic more bread crumbs and grating cheese. Pour the wine all around the bottom of cookie sheet add 3 tablespoon extra virgin olive oil. Bake until eggplant and tomato is soft around 35 minutes. Add mozzarella at the end around 2 to 3 more minutes until melted. Serve on a bed of spinach.


Post a Comment