| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Garden1 |
2 |
servings |
INGREDIENTS
| 2 |
|
Boneless chicken breast halves; halved widthwise |
| 4 |
sl |
Eggplant -; (abt 1/4"-thick and 4" dia) |
| 1 |
c |
Milk or buttermilk |
| 1 |
c |
Flour; seasoned with |
|
|
Garlic powder; salt and pepper |
|
|
Peanut or corn oil |
| 1/2 |
c |
Pitted black olives; finely chopped |
| 3 |
|
Fresh basil sprigs |
| 3 |
oz |
Cream cheese; softened |
| 4 |
sl |
Large; firm, ripe tomato |
|
|
Coarse ground black pepper |
INSTRUCTIONS
Place each chicken breast piece between wax paper sheets and pound
lightly with the flat side of a mallet until the meat is 1/8- to
1/4-inch thick. Add oil to medium skillet over medium-high heat. Coat
chicken and eggplant slices in milk. Dredge each in seasoned flour.
When oil is hot, fry chicken until medium brown, about three to four
minutes. Drain on paper towels. Add additional oil, if necessary and
fry eggplant slices. Drain on paper towels. Spread a layer of cream
cheese over eggplant slices. Transfer two slices to baking dish. Top
each with black olives, then basil leaves, then chicken, then tomato.
Repeat for next layer. Place baking dish into a preheated 300 degree
oven to warm throughout. Remove from oven, place on plate and drizzle
Roasted Garlic Vinaigrette over Napoleon. Serving Idea: Can be served
as a main course or scaled-down appetizer. Serves 2.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 123
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”