Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pan Seared Chicken Breast With Eggplant
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- #86530
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
4 boneless, skinless chicken breast halves
flour
2 tablespoons olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons olive oil, divided
1 small eggplant, unpeeled, ends trimmed, diced medium
2 cloves garlic, peeled, minced
2 cups marinara sauce
1/4 cup grated parmigiano-reggiano cheese
2 teaspoons chopped fresh parsley
4 cups cooked whole wheat penne regati pasta
directions
Preheat oven to 350 degrees F.
Dust chicken with pan searing flour; pat off excess. Heat 2 Tbsp olive oil in large ovenproof skillet on MEDIUM-HIGH until oil faintly smokes; add chicken. Turn when caramelized (edges turn paper bag-brown about one-quarter of the way up sides), 3-4 minutes on each side. Remove from skillet; keep warm.
Add remaining 2 tsp olive oil and eggplant to skillet. Season to taste with salt and pepper. Cook, stirring, 2 minutes. Add garlic; cook 2 minutes.
Stir in marinara sauce; top with chicken. Cover and bake 12-15 minutes, until internal temperature of chicken reaches 165 degrees. Check by inserting thermometer halfway into thickest part of meat. Remove chicken; keep warm.
Toss cooked pasta with eggplant-marinara sauce mixture, Parmigiano-Reggiano, and parsley in large bowl. Serve with chicken.
Optional: Garnish with additional Parmigiano Reggiano.
added by
MommaDona
nutrition data
701 calories, 16 grams fat, 97 grams carbohydrates, 48 grams protein per serving.
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reviews & comments
August 11, 2013
A new favorite recipe! I had made marinara sauce for another recipe and ended up with way too much so I sought out another recipe to use it in. So glad I picked this one because we thought it was excellent. I highly recommend it. Even my youngest son who won't normally eat eggplant unless it's deep fried and spicy thought it was good.
September 1, 2010
We loved this! I'm already planning to make it again, but double the recipe. There were no leftovers.
August 25, 2008
My family enjoyed this recipe immensely. Sure will make it again.