Monday, October 24, 2011

Chicken Christina [Tom]

This is an easy, layered dish. A little over one hour from start to finish.

The dish is finished off in a saute pan on the range.
We grilled our chicken and eggplant to keep it as clean as possible. (Lower Fat) You can pan saute the eggplant and chicken if you wish.

What you will need:

1 - Small Eggplant
4 - Boneless Chicken Fillets. Chicken Thighs can be substituted. (sliced off the bone)
4 - Slices of Proscuitto Ham
4 - Slices of Muenster Cheese
1/2 - Stick of Butter
1 - Cup of White Wine
1/2 - Cup of Chicken Broth
1/8 - Teaspoon each - Salt and pepper
1/4 - Cup Vegetable Oil

Clean and prepare your grill.

Peel the skin from the eggplant. Slice the eggplant lengthwise into 1/8" to 1/4" slices. Place on a dish and coat lightly with oil.

Salt and pepper the chicken fillets. Place on a medium flame and grill along with the eggplant slices. Cook each until tender. Do not overcook. These will be finished in a pan.

In a frying pan large enough for the 4 fillets, melt the butter at medium heat. Place the cooked chicken fillets in the pan, then start the layering process. Top the chicken with a slice of the cooked eggplant. Then pour the white wine in the pan. Let it bubble for one minute to let it burn off the alcohol. Next add the chicken broth. Keep layering adding a slice of proscuitto, then top it all off with a slice of muenster cheese.

Cover and cook on medium heat for 3 to 5 minutes. Plate and pour sauce over.

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