Chicken Genovese Recipe
Topped with eggplant and mozzarella cheese in a pesto cream sauce with a touch of tomato sauce. Served over penne.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Start by preheating your oven to 375°F (190°C). Slice the eggplant into 1/2-inch rounds and sprinkle with salt. Let it sit for about 20 minutes to draw out moisture. Rinse and pat dry afterward.
- 2
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and black pepper. Cook the chicken for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest.
- 3
Cook the Eggplant
In the same skillet, add another tablespoon of olive oil. Add the sliced eggplant and cook until golden and tender, about 5-7 minutes. Remove from heat.
- 4
Prepare the Sauce
In a mixing bowl, combine the pesto sauce, heavy cream, and tomato sauce. Mix well and set aside.
- 5
Cook the Pasta
In a large pot, bring salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
Assembly
- 6
Combine Ingredients
In a large baking dish, layer the cooked penne pasta, then place the cooked chicken breasts on top. Pour the pesto cream sauce over the chicken and pasta.
- 7
Top with Eggplant and Cheese
Arrange the cooked eggplant slices over the chicken. Sprinkle mozzarella cheese evenly over the top.
- 8
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 9
Garnish and Serve
Remove from oven and let cool for a few minutes. Garnish with chopped fresh basil before serving.
