ACTIVE: 15 min / TOTAL: 15-40 min/ SERVES: 4

4 tblsp – Extra-Virgin Olive Oil

1 Baby Eggplant, halved

Kosher Salt

1 tblsp – Pine Nuts

4 Thin Chicken Cutlets (1lb total)

Freshly Ground Pepper

Bread Crumbs, for dredging (flavored is optional)

3 Cloves Garlic, sliced

1/4 cup – Sun-Dried Tomatoes , chopped

1/4 cup – Fresh Basil leaves, torn

1/2 cup Low-Sodium Chicken Broth

1/4 cup – Ricotta Cheese (Can use low-fat)

Sides Suggestions- Optional:

Roasted Asparagus, Pasta or Rustic Bread

Cooking Directions:

  1. Drizzle 1 tables spoon olive oil over the eggplant in a bowl and sprinkle salt.  Fast cook put in microwave for 5 minutes or Oven bake in over at 400 degrees for 25 to 30 minutes.
  2. Toast the pine nuts in a skillet over high heat for 1 minute; transfer to bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with sale and pepper and dredge in the breadcrumbs, 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 or oven, 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.
  3. Transfer the chicken to the plates; top each one with ricotta and the eggplant mixture
Per Serving:

Calories 250, Fat 15 g (Sat. 4 g), Fiber 2 g, Protein 30 g, Cholesterol 65 mg, Sodium 100 mg