Chicken Breast Napoleon Recipe - Cooking Index
Chicken Breast Napoleon Recipe - Cooking Index
| 2 | Boneless chicken breast halves - halved widthwise | |
| 4 | Eggplant - (abt 1/4"-thick and 4" dia) | |
| 1 cup | 237ml | Milk or buttermilk |
| 1 cup | 62g / 2.2oz | Flour - seasoned with |
| Garlic powder, salt and pepper | ||
| Peanut or corn oil | ||
| 1/2 cup | 73g / 2.6oz | Pitted black olives - finely chopped |
| 3 | Fresh basil sprigs | |
| 3 oz | 85g | Cream cheese - softened |
| 4 | Large, firm, ripe tomato | |
| Coarse ground black pepper |
Place each chicken breast piece between wax paper sheets and pound lightly with the flat side of a mallet until the meat is 1/8- to 1/4-inch thick. Add oil to medium skillet over medium-high heat. Coat chicken and eggplant slices in milk. Dredge each in seasoned flour.
When oil is hot, fry chicken until medium brown, about three to four minutes. Drain on paper towels. Add additional oil, if necessary and fry eggplant slices. Drain on paper towels.
Spread a layer of cream cheese over eggplant slices. Transfer two slices to baking dish. Top each with black olives, then basil leaves, then chicken, then tomato. Repeat for next layer.
Place baking dish into a preheated 300 degree oven to warm throughout. Remove from oven, place on plate and drizzle Roasted Garlic Vinaigrette over Napoleon.
Serving Idea: Can be served as a main course or scaled-down appetizer. Serves 2.
Source:
Home & Garden TV -- Home Grown Cooking - Episode 123
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