Chicken Saltinbocca
1 eggplant, cut into 6 thin lengthwise slices
6 chicken scallopine
1/2 cup all-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Salt
6 thin slices mozzarella
3 tomatoes, peeled, seeded and chopped
freshly ground black pepper
1/2 teaspoon oregano
1/2 teaspoon marjoram
Cook the eggplant slices on a hot grill until browned on both sides,
turning once. Dredge the chicken in the flour and shake off the excess.
Melt the butter with 1 tablespoon of the extra-virgin olive oil in a wide
skillet; add the chicken. Cook for 3 minutes on one side, turn, season
with salt and cook for 3 more minutes. Place 1 eggplant slice on each
piece of chicken, top with 1 slice of mozzarella, and cover; cook until
the mozzarella melts, about 3 minutes. Meanwhile, heat the remaining olive
oil in another skillet. Add the tomatoes, salt, and pepper; stir in the
oregano and marjoram. Cook 5 minutes. Serve the chicken hot, with the
tomato sauce. Serves 6.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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