Put a large portion of soft on a chicken chop with garlic ricotta cheese and a mixture of sun-dried tomatoes, pine nuts and eggplant. The combination of ricotta and basil gives the dish an Italian note, so when serving, put slices of rustic porous bread, which can be dipped in olive oil. value of one serving: (4 total) Calories 394, total fat 22 g., saturated fats, proteins 30 g. carbohydrates 19 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 36 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 halved young eggplant
- 4 thin chicken chops (450 g total)
- 1/4 Art. coarsely chopped dried tomatoes in oil (drain the oil and rinse)
- 4 tbsp. l extra virgin olive oil
- Coarse salt
- 1 tbsp. l pine nuts
- Freshly ground black pepper
- Wheat flour for breading
- 3 sliced cloves of garlic
- 1/4 Art. fresh basil leaves (cut off)
- 1/2 tbsp. low salt chicken stock
- 1/4 Art. ricotta cheese
- Rustic bread for serving
Recipes with similar ingredients: chicken breasts, sun-dried tomatoes, eggplant, pine nuts, ricotta cheese, garlic, basil, flour, bread the black
Recipe preparation:
- Pour the eggplant halves with a tablespoon of olive oil, put in a microwave bowl and sprinkle with salt. Cover microwave-safe and cook on high power for 5 min.
- At this time, fry the pine nuts in a pan over high heat for a minute to enhance the taste. Transfer to a bowl and add in the pan the remaining 3 tbsp. l olive oil. Salt and pepper the chicken chops, roll in flour and shake it surplus. Put in a pan and sauté until golden brown with one side, 2-3 minutes. Turn the chicken over, add the garlic and fry another 2 minutes. Remove the eggplant from the microwave, lightly cool and cut into cubes. Reduce the heat to moderately low, add sun-dried tomatoes, eggplant, basil, nuts and chicken bouillon. Bring to a boil. Place chicken on plates, on put chopped ricotta cheese and eggplant mixture on each chop. Serve with bread.
