• 20minutes
  • 530calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small eggplant

  2. 1 medium red onion

  3. 1 teaspoon(s) dried basil leaves

  4. Balsamic vinegar

  5. Olive oil

  6. Salt

  7. Coarsely ground black pepper

  8. 2 teaspoon(s) all-purpose flour

  9. 1 teaspoon(s) dried parsley flakes

  10. 4 medium skinless, boneless chicken-breast halves

  11. 1 large round loaf crusty bread

  12. 3 tablespoon(s) Dijon mustard

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Cut eggplant lengthwise into 1/2-inch-thick slices. Cut red onion crosswise into 1/2-inch-thick slices. Arrange eggplant and onion slices in 1 layer in jelly-roll pan.

  2. In cup, mix basil with 2 tablespoons balsamic vinegar, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Brush half of balsamic-vinegar mixture over vegetables.

  3. Roast vegetables 10 to 12 minutes, turning them once and brushing with remaining balsamic-vinegar mixture, until tender and they begin to brown.

  4. Meanwhile, on sheet of waxed paper, mix flour, parsley flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; use to coat chicken-breast halves. In 12-inch skillet over medium-high heat, in 1 tablespoon hot oil, cook chicken until golden brown on both sides and juices run clear when pierced with a knife, turning chicken once, about 7 minutes. Hold knife almost parallel to the work surface and cut each breast half into 3 slices.

  5. To serve, from center of loaf of bread, cut four 3/4-inch-thick slices (reserve remaining bread for use another day). Top bread with eggplant slices, slightly overlapping, onion slices, separated into rings, and chicken.

  6. In cup, mix Dijon mustard with 1 1/2 teaspoons balsamic vinegar; drizzle over chicken.


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