Chicken With Sun-Dried Tomato, Eggplant and Basil

Name: Chicken With Sun-Dried Tomato, Eggplant and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 1 baby eggplant, halved; Kosher salt; 1 tablespoon pine nuts; 4 thin chicken cutlets (about 1 pound total); Freshly ground pepper; All-purpose flour, for dredging; 3 cloves garlic, sliced; 1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped; 1/4 cup fresh basil leaves, torn; 1/2 cup low-sodium chicken broth; 1/4 cup ricotta cheese; Rustic bread, for serving

Servings: persons

4 tablespoons extra-virgin olive oil
1 baby eggplant, halved
Kosher salt
1 tablespoon pine nuts
4 thin chicken cutlets (about 1 pound total)
Freshly ground pepper
All-purpose flour, for dredging
3 cloves garlic, sliced
1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
1/4 cup fresh basil leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup ricotta cheese
Rustic bread, for serving

1
Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt.
2
Cover with a microwave-safe plate and cook on high for 5 minutes.
3
Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet.
4
Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess.
5
Add to the skillet and cook until brown on one side, 2 to 3 minutes.
6
Flip the chicken, add the garlic and cook 2 more minutes.
7
Remove the eggplant from the microwave, cool slightly and slice into chunks.
8
Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
9
Transfer the chicken to plates; top each with ricotta and the eggplant mixture.
10
Serve with the bread.
11
Photograph by Antonis Achiellos

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 1 baby eggplant, halved, Kosher salt, 1 tablespoon pine nuts, and more.

Yes, Chicken With Sun-Dried Tomato, Eggplant and Basil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!