When Gabriella came to visit me last summer, we made these Mediterranean Chicken Stacks together and loved it! It is very light (which means we had room for dessert) and the flavors work well together. I decided to make it again, and loved it just as much as the first time. If any other sisters want to come visit, I’m sure we can find some yummy recipes!
I included this recipe below, make it and tell me what you think – I love how creamy the goat cheese tastes with each bite!
- 1 eggplant (10 oz.), trimmed and peeled
- Salt and pepper
- 2 thick slices coarse-textured, country-style white italian bread (3 oz.), torn into pieces
- 7 tbsp. EVOO
- 3 oz. herbed fresh goat cheese at room temperature
- 2 large skinless, boneless chicken breast halves (10 oz. each), sliced horizontally into 2 cutlets
- 1 large beefsteak tomato, four 1/4-inch slices cut from the center and the rest finely diced
- Cut four 1/3-inch-thick lengthwise slices from the eggplant (discard the 2 end slices). Place the eggplant slices in a colander in the sink, sprinkle lightly with salt and let stand for 15 minutes; pat the eggplant dry.
- Meanwhile, in a food processor, pulse the torn bread to form large, coarse crumbs; measure out 1 1/2 cups. In a large, heavy skillet, heat 2 tbsp. EVOO over medium heat. Add the breadcrumbs and cook, stirring occasionally, until nicely toasted, 6 to 8 minutes. Transfer the crumbs to a small bowl and wipe out the pan.
- In the reserved skillet, heat 3 tbsp. EVOO over medium heat. Add the eggplant and cook, turning once or twice, until golden and tender, 6 to 7 minutes. Transfer the eggplant to a plate and evenly spread one-fourth (about 1½ tbsp.) of the goat cheese on each slice; loosely cover with foil to keep warm.
- Return the pan to medium-high heat, add the remaining 2 tbsp. EVOO and swirl to coat. Lightly season the chicken with salt and pepper. Add to the skillet smooth side down and cook over medium-high heat, turning once or twice, until just firm to the touch, 7 to 8 minutes. Transfer to serving plates and arrange a cheese-covered eggplant slice on top of each.
- Add the tomato slices to the skillet and cook, turning once, to warm through, about 2 minutes. Place a slice on each chicken cutlet.
- Add the diced tomato and 1/2 cup water to the pan, scraping up the browned bits, and bring to a boil. Cook, stirring, until thickened, about 3 minutes. Season lightly with salt and generously with pepper. Spoon the sauce over the chicken and sprinkle with the breadcrumbs.