Pollo Siciliano Recipe
chicken breast, roasted eggplant, mozzarella, heirloom tomatoes, & white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat the oven to 200°C (400°F). Slice the eggplant into rounds, sprinkle with salt, and let it sit for about 15 minutes to draw out moisture. Rinse and pat dry, then toss with olive oil and roast in the oven for 25 minutes or until golden brown.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side or until golden and cooked through. Remove the chicken and set aside.
- 3
Make the Sauce
In the same skillet, add minced garlic and sauté until fragrant. Pour in the white wine and let it simmer for 5 minutes, scraping any browned bits from the bottom of the skillet.
- 4
Combine Ingredients
Layer the roasted eggplant, cooked chicken, and sliced heirloom tomatoes in the skillet. Pour the white wine sauce over the top. Tear the mozzarella cheese and scatter it over the dish.
- 5
Bake
Transfer the skillet to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
- 6
Garnish and Serve
Remove from the oven, garnish with fresh basil, and serve hot.
