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Ingredients
- 2 x Boneless chicken breast halves halved widthwise
- 4 slc Eggplant - (abt 1/4"-thick and 4" dia)
- 1 c. Lowfat milk or possibly buttermilk
- 1 c. Flour seasoned with Garlic pwdr, salt and pepper Peanut or possibly corn oil
- 1/2 c. Pitted black olives finely minced
- 3 x Fresh basil sprigs
- 3 ounce Cream cheese softened
- 4 slc Large, hard, ripe tomato Coarse grnd black pepper
Directions
- Place each chicken breast piece between wax paper sheets and lb. lightly with the flat side of a mallet till the meat is 1/8- to 1/4-inch thick. Add in oil to medium skillet over medium-high heat. Coat chicken and eggplant slices in lowfat milk. Dredge each in seasoned flour.
- When oil is warm, fry chicken till medium brown, about three to four min. Drain on paper towels. Add in 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 hot throughout. Remove from oven, place on plate and drizzle Roasted Garlic Vinaigrette over Napoleon.
- Serving Idea: Can be served as a main course or possibly scaled-down appetizer.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1162g | |
| Recipe makes 2 servings | |
| Calories 1319 | |
| Calories from Fat 757 | 57% |
| Total Fat 84.65g | 106% |
| Saturated Fat 20.46g | 82% |
| Trans Fat 0.17g | |
| Cholesterol 142mg | 47% |
| Sodium 295mg | 12% |
| Potassium 2323mg | 66% |
| Total Carbs 97.82g | 26% |
| Dietary Fiber 26.9g | 90% |
| Sugars 25.32g | 17% |
| Protein 49.62g | 79% |
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