Chicken Rosa Recipe
Chicken cutlet, eggplant, tomato and mozzarella, homemade linguini, plum tomato cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant and cook until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- 3
Prepare the Chicken
Season the chicken cutlets with salt and black pepper. In the same skillet, add another tablespoon of olive oil and cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and let rest.
- 4
Make the Sauce
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add the plum tomatoes and simmer for 10 minutes. Stir in the heavy cream and basil, and season with salt and pepper to taste.
- 5
Cook the Linguini
Meanwhile, cook the homemade linguini according to package instructions. Drain and set aside.
- 6
Assemble the Dish
In a serving plate, place a portion of linguini, top with a chicken cutlet, add a layer of eggplant, and spoon the tomato cream sauce over the top. Finish with slices of fresh mozzarella.
- 7
Serve
Serve immediately while hot, garnished with additional basil if desired.
