Chicken And Vegetable Stack Recipe

Directions

1. 1

   Prepare the Vegetables

   Slice the eggplant, zucchini, tomato, and portobello mushrooms into thick slices. Brush with olive oil and season with salt and pepper.

2. 2

   Grill the Vegetables

   Preheat the grill over medium heat. Grill the eggplant, zucchini, tomato, and portobello mushrooms for about 4-5 minutes on each side until tender and grill marks appear. Remove from the grill and set aside.

3. 3

   Cook the Chicken

   Season the chicken breasts with salt and pepper. In a skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes on each side or until cooked through. Remove from the skillet and let rest.

4. 4

   Make the Garlic and White Wine Sauce

   In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant. Pour in the white wine and let simmer for about 3-4 minutes until reduced by half. Stir in fresh basil.

5. 5

   Assemble the Stack

   On a plate, stack a piece of grilled eggplant, followed by a slice of chicken, zucchini, tomato, and portobello mushroom. Drizzle with the garlic and white wine sauce.

6. 6

   Serve

   Garnish with additional fresh basil if desired and serve immediately.