Mediterranean Chicken Stacks

11 Aug


this recipe looked interesting and different from what we usually eat.    we didn’t have high hopes.  the husband thought it was just ok.. i liked it slightly better than him.  the goat cheese definitely makes the dish.  do not leave it out!




mediterranean chicken stacks

adapted from rachael ray



  • 1 eggplant (10 oz.), trimmed and peeled
  • Salt and pepper
  • 2 thick slices coarse-textured, country-style white italian bread (3 oz.), torn into pieces (i used 2 tjs ciabatta rolls)
  • 7 tbsp. EVOO
  • 3 oz. herbed fresh goat cheese at room temperature  (i used regular goat cheese)
  • 2 large skinless, boneless chicken breast halves (10 oz. each), sliced horizontally into 2 cutlets (i used about 1lb of thin sliced chicken breasts)
  • 1 large beefsteak tomato, four 1/4-inch slices cut from the center and the rest finely diced


  1. Cut four 1/3-inch-thick lengthwise slices from the eggplant (discard the 2 end slices). Place the eggplant slices in a colander in the sink, sprinkle lightly with salt and let stand for 15 minutes; pat the eggplant dry.
  2. Meanwhile, in a food processor, pulse the torn bread to form large, coarse crumbs; measure out 1 1/2 cups. In a large, heavy skillet, heat 2 tbsp. EVOO over medium heat. Add the breadcrumbs and cook, stirring occasionally, until nicely toasted, 6 to 8 minutes. Transfer the crumbs to a small bowl and wipe out the pan.
  3. In the reserved skillet, heat 3 tbsp. EVOO over medium heat. Add the eggplant and cook, turning once or twice, until golden and tender, 6 to 7 minutes. Transfer the eggplant to a plate and evenly spread one-fourth (about 1½ tbsp.) of the goat cheese on each slice; loosely cover with foil to keep warm.
  4. Return the pan to medium-high heat, add the remaining 2 tbsp. EVOO and swirl to coat. Lightly season the chicken with salt and pepper. Add to the skillet smooth side down and cook over medium-high heat, turning once or twice, until just firm to the touch, 7 to 8 minutes. Transfer to serving plates and arrange a cheese-covered eggplant slice on top of each.
  5. Add the tomato slices to the skillet and cook, turning once, to warm through, about 2 minutes. Place a slice on each chicken cutlet.
  6. Add the diced tomato and 1/2 cup water to the pan, scraping up the browned bits, and bring to a boil. Cook, stirring, until thickened, about 3 minutes. Season lightly with salt and generously with pepper. Spoon the sauce over the chicken and sprinkle with the breadcrumbs.

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