Italian Chicken Sorrentino

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen breaded eggplants (cutlets)
• 8 ounces linguine
• 1 tablespoon olive oil
• 4 thin-sliced chicken cutlets, about 1 lb
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 (25 ounce) jar marinara sauce
• 4 ounces thinly sliced mozzarella cheese
• fresh basil leaf

Recipe

• 1 preheat oven to 425 degrees.
• 2 bake eggplant according to package directions (which is approximately 10 minutes). cook pasta according to package directions; drain.
• 3 meanwhile, in large nonstick skillet, heat oil over medium-high heat. sprinkle chicken with salt and pepper. add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
• 4 on same pan used to bake eggplant, place chicken cutlets in single layer. top each cutlet with about 2 t. sauce, eggplant slices, 2 more t. sauce and sliced cheese. bake until cheese is melted and bubbly, about 10 minutes. in pot, toss pasta with remaining sauce; heat through. serve chicken with pasta and garnish with basil leaves.