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1
Heat olive oil in a large non-stick saute pan over medium-high heat. Coat the pan with the oil. Lay the chicken on the pan and brown on each side, about 3 minutes per side. Add the sherry and bring to boil. Reduce the heat to medium-high and whisk in the blue cheese. Cover and cook for 6 more minutes, turning once. Place two pieces of pancetta on each piece of chicken. Cover and remove from the heat.
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2
While the chicken is cooking, heat the oil for the eggplant in a large skillet over medium-high heat. Test the temperature of the oil by carefully dripping water into the oil. If it spits, it is ready for cooking. In a shallow dish whisk together the eggs and pour the breadcrumbs into another shallow dish. Coat the eggplant pieces with the egg followed by the bread crumbs. Use your fingers to gently push down on the breadcrumbs so they stay put will cooking. Carefully place the eggplant in the oil with a slotted spoon. Cook for 1-2 minutes per side. Remove with the slotted spoon and drain on a paper towels.
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3
Next, carefully lower the basil into the oil with the slotted spoon. Cook for 30 seconds, remove and drain on a paper towel. Be certain to blot off excess oil from both the eggplant and the basil.
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4
To arrange, plate one piece of eggplant. Place the chicken on top (pancetta side facing up), then another piece of eggplant and then a few fried basil leaves. Top with a spoonful of the sherry-blue cheese sauce. Enjoy!
