Chicken With Sun-Dried Tomato, Eggplant and Basil

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

11 min

Level:

Easy

Serves:

4 servings

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 baby eggplant, halved
• Kosher salt
• 1 tablespoon pine nuts
• 4 thin chicken cutlets (about 1 pound total)
• Freshly ground pepper
• All-purpose flour, for dredging
• 3 cloves garlic, sliced
• 1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
• 1/4 cup fresh basil leaves, torn
• 1/2 cup low-sodium chicken broth
• 1/4 cup ricotta cheese
• Rustic bread, for serving

Directions

Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.

Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.

Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

Thanks to Food Network for the recipe and picture!!

Strawberry Spinach Salad

Strawberry Spinach Salad

Prep Time: 10 minutes
Ready In: 1 Hour, 10 Minutes


Ingredients:

* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered

Directions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Nutritional Information open nutritional information:

Amount Per Serving Calories: 491 | Total Fat: 35.2g | Cholesterol: 0mg

**This isn't one of my recipes, this is the site of where I got it so I'm giving credit for using it:http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx

Enjoy!