Italian Chicken Sorrentino

1. 1

   Preheat oven to 425 degrees.

2. 2

   Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.

3. 3

   Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.

4. 4

   On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.