This recipe came from foodnetwork.com. I omitted the toasted pin nuts and did not dredge the chicken in flour in effort to save calories and it was amazing!!
2 chicken breasts pounded thin seasoned with salt and pepper.
1 small eggplant peeled and cubed
3 garlic gloves chopped
1/4 cup sun dried tomatoes drained and chopped
hand full of fresh basil
1/4 cup chicken stock
1 large tablespoon of ricotta cheese for each piece of chicken
Salt and pepper
Heat a little oil in a deep skillet and brown chicken on both sides.
Microwave eggplant covered for 1 minutes tossed with a little olive oil and salt.
Add garlic to chicken, after a minute add eggplant, tomatoes, basil, and chicken stock. Bring to a simmer and let reduce about 5 minutes. Serve chicken topped with a large tablespoon of ricotta cheese, and then topped with tomato and eggplant sauce.
If you don't like ricotta leave it out, the sauce it amazing on its own.
Thursday, August 11, 2011
Monday, August 8, 2011
1/2 container sliced button mushrooms
1 cup cooked rice (i used what i had on hand, white, brown, or wild would be good)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 20oz can pasta sauce
1 head cabbage
Place head of cabbage in a large pot and fill with water to cover just over half the cabbage. Heat to a boil and reduce to a simmer flipping cabbage every 5 minutes to soften all the leaves, I started pulling off the outside leaves as they were ready. (This process is a little tedious because the center leaves take a while to soften enough to handle without ripping.)
Once cabbage leaves are softened start placing 2 large tablespoons of the meat mixture in each leaf and roll them up like a burrito. Lay in dish seam side down and top with remaining pasta sauce.