1lb thin sliced boneless skinless chicken breast
1/2 c flour
3/4 c dried breadcrumbs (regular, or keto)
1/4 c Panko
2 eggs
2 Tbsp half/half
1/3 c shredded or grated Parmesan cheese
2 tsp dried Italian seasoning, divided
1 tsp granulated garlic, divided or fresh smashed and chopped
1 jar of Marinara sauce or 28 oz can of San Marzano crushed tomatoes.
6 slices each of Mozzarella and Provalone cheese
Prep:
1 medium fresh eggplant, cut 1/2” slices to make 6 pieces. Place in colander inside a large bowl and rub with kosher salt on both sides. Weigh down the eggplant with something heavy for 15-20 minutes to extract the excess water. Go to second step while this is happening.
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2 Tbsp Extra virgin olive oil + more to your liking, divided
1 tsp dried Italian seasoning
1/2 tsp granulated garlic OR 2 cloves of fresh smashed and chopped
1 jar of premade Marinara sauce OR use one 28 oz can of crushed San Marzano tomatoes
In a medium saucepan, add 2 Tbsp olive oil, Italian seasoning and garlic. Warm on medium heat until fragrant. Pour in the Marinara OR crushed tomatoes. Mix well and steep until mixture begins to low simmer. Leave on burner and turn off heat to cool. Move to next step.
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Pat dry the eggplant, drizzle with olive oil and place on a rack pan and roast at 400° for 24 minutes, flipping after 12 minutes. Take out and let cool.
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Set up breading station. 1 plate of flour, 1 plate beaten eggs with half/half, salt and pepper to taste and breadcrumbs, panko, Italian seasoning, granulated garlic and Parmesan cheese thoroughly combined.
Heat 1/4” olive oil on medium heat in a large frying pan until it begins to lightly ripple. (You want to make sure the oil is not too hot otherwise the breadcrumbs will burn and chicken will be raw in the middle.) Brown the chicken on both sides and set aside on a plate to rest for 10 minutes.
Spray a 7”x 11” baking dish with nonstick spray. Spread bottom of dish with a thin coat of Marinara sauce. Place cooled eggplant slices on top of the sauce. Add 1 spoonful of sauce to each eggplant and place 1 slice of Provalone cheese to each slice. Top that with 1 piece of chicken each, topped with more sauce. Sprinkle each mound with Parmesan and top with one slice each of the Mozzarella.
Bake at 350°, uncovered for 30-35 minutes until sauce begins to bubble and cheese has browned,
