Pan Seared Chicken Breast With Eggplant

Name: Pan Seared Chicken Breast With Eggplant
Prep time: 17 min
Cook time: 15 min
Total time: 32 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breasts; flour; 2 tablespoons olive oil, divided; 2 teaspoons olive oil, divided; 1 small eggplant, unpeeled, ends trimmed, diced medium (about 3/4 lb); salt and pepper; 2 garlic cloves, minced; 1 (26 ounce) jar marinara sauce; 0.5 (8 ounce) package spaghetti, cooked per package directions; 1/4 cup grated parmigiano-reggiano cheese; 2 teaspoons parsley, chopped

Submitted by Sandyg61

"From Wegman's Menu magazine"

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Ready In:: 32mins
Ingredients:: 11
Serves:: 4

ingredients

4 boneless skinless chicken breasts
flour
2 tablespoons olive oil, divided
2 teaspoons olive oil, divided
1 small eggplant, unpeeled, ends trimmed, diced medium (about 3/4 lb)
salt and pepper
2 garlic cloves, minced
1 (26 ounce) jar marinara sauce
0.5 (8 ounce) package spaghetti, cooked per package directions
¹⁄₄ cup grated parmigiano-reggiano cheese
2 teaspoons parsley, chopped

directions

Preheat oven to 350 degrees.
Dust chicken with flour; pat off excess.
Heat 2 Tbsp olive oil in large ovenproof skillet on medium high until oil faintly smokes.
Add chicken.
Turn over when chicken changes color one-quarter of the way up and seared side has turned pape-bag brown, 3-4 minutes.
Sear second side of the chicken for 3-4 minutes.
Transfer to clean platter; keep warm.
Add remaining 2 tsp olive oil and eggplant to skillet.
Season to taste with salt and pepper.
Cook, stirring 2 minutes.
Add garlic; cook 2 minutes.
Stir in marinara sauce; top with chicken. Cover and bake for 12-15 min., until internal temperature reaches 165 degrees (check by inserting thermometer halfway into thickest part of meat).
Transfer chicken to clean serving platter; keep warm.
Toss cooked pasta with eggplant sauce, cheese and parsley in a large bowl.
Serve with chicken.
Option – garnish with additional cheese.