Stacked Chicken

Stacked Chicken

Serves: 4

OBJ: TCW be able to take a shortcut and layer her ingredients rather than stuff them

Ingredients:

4 thin cut chicken breast cutlets or 2 large cutlets sliced in half

6 slices prosciutto

1 small –medium sized eggplant, sliced into ¼ in. rounds

2 tomatoes, sliced into ¼ in. rounds

½ lb fresh mozzarella, sliced thin or 1 ½ C shredded mozz

¼ C Extra Virgin Olive Oil

½ C Honey Balsamic dressing (I recommend Ken’s Reserve, but use what you prefer)

S & P, salt and pepper

Procedures:

1. In a large sealable bag, place chicken cutlets and dressing inside, seal bag, squish around and place in refrigerator to marinate for at least 2 hours

2. Preheat oven to 375 degrees F

3.  Place chicken pieces on a medium sized rimmed baking sheet, sprinkle with a pinch S & P

4. On another medium sized baking sheet, rub 2 TBS olive oil all over, place eggplant slices on sheet. Using a brush, brush an additional 2 TBS olive oil on top of eggplant slices and sprinkle each eggplant piece with S & P

5. Roast chicken and eggplant for 20 minutes

6. Remove chicken and eggplant from oven and leave on baking sheets

7. On top of each chicken piece, layer 1 ½ pieces of prosciutto, 1 ½ slices of eggplant, 1 ½ slices of tomato, and ¼ C or 2 slices of fresh mozz (in that order and layered so that chicken piece is covered almost completely)

8. Place “chicken stacks” back in oven for 10-15 minutes or until cheese is bubbly and chicken is cooked through (meat is completely white and juices with run clear)

 *** I served this with roasted sweet potatoes/yams. Since I had my oven on, it was a one spot dinner. I cut about 3 large sweet potatoes into rounds, spread them on a baking sheet, tossed them with about 3 TBS olive oil, S & P and roasted them for about 15-20 minutes. ***

 

*** Also to note, this meal could easily be grilled. The chicken and eggplant could be cooked on grill first just like the oven, and then you can layer the ingredients on the baking sheet as explained above. (Grill times may differ though depending on flame, I would say grilling chicken and eggplant on open medium flame will take about 15 minutes, flipping ½ way through time) Place baking sheet on the grill or if you’re brave enough carefully place each stack on grill and cover. Keep flame on medium and allow chicken to cook through (meat white and juices run clear), about 10-12 minutes. The sweet potatoes could be grilled too as long as you toss in olive oil, S & P first! ***