Chicken With Sun-Dried Tomato, Eggplant and Basil

Ingredients

• 1  baby eggplant halved
• 4  chicken cutlets thin ( 1 pound total)
• 4 servings flour all-purpose for dredging
• 0.3 cup basil leaves fresh
• 3 cloves garlic sliced
• 4 servings kosher salt 
• 0.5 cup chicken broth low-sodium
• 4 tablespoons olive oil extra-virgin
• 4 servings pepper freshly ground
• 1 tablespoon pinenuts 
• 0.3 cup ricotta cheese 
• 4 servings rustic bread for serving
• 0.3 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped

Equipment

• bowl
• frying pan
• microwave

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer the chicken to plates; top each with ricotta and the eggplant mixture.
6. Serve with the bread.
7. Photograph by Antonis Achiellos