Time: 36 min.
Complexity: easily
Servings: 4

Top the garlic chicken cutlet with a generous dollop of soft ricotta cheese and a mixture of sun-dried tomatoes, pine nuts, and eggplant. The combination of ricotta and basil adds an Italian flair to the dish, so serve with slices of rustic, spongy bread for dipping in the olive oil.

Ingredients:

• 1 young eggplant, cut in half
• 4 thin chicken cutlets (450 g total)
• 1/4 cup coarsely chopped sun-dried tomatoes in oil (drained and rinsed)
• 4 tablespoons extra-virgin olive oil
• Coarse salt
• 1 tbsp. pine nuts
• Freshly ground black pepper
• Wheat flour for breading
• 3 cloves of garlic, sliced
• 1/4 cup fresh basil leaves (torn)
• 1/2 cup low-sodium chicken broth
• 1/4 tbsp. ricotta cheese
• Country bread for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, sun-dried tomatoes, eggplants, pine nuts, ricotta cheese, garlic, basil, flour, black bread

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Preparation:

Step 1
• Drizzle the eggplant halves with a tablespoon of olive oil, place in a microwave-safe bowl, and sprinkle with salt. Cover with a microwave-safe plate and cook on high power for 5 minutes.
Step 2
• Meanwhile, toast the pine nuts in a skillet over high heat for about a minute to intensify the flavor. Transfer to a bowl and add the remaining 3 tablespoons of olive oil to the skillet.
  
  Season the chicken cutlets with salt and pepper, dredge them in flour, and shake off any excess. Place them in the pan and fry until golden brown on one side, 2-3 minutes. Turn the chicken over, add the garlic, and fry for another 2 minutes.
  
  Remove the eggplant from the microwave, cool slightly, and dice. Reduce the heat to medium-low and add the sun-dried tomatoes, eggplant, basil, nuts, and chicken broth to the pan. Bring to a simmer.
  
  Place the chicken on plates, top each cutlet with ricotta cheese and eggplant mixture. Serve with bread.

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