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4 chicken breasts, skinned, boned and pounded flat
4 slices of peeled eggplant, 1/2” thick
1 egg, beaten with 1 tsp. water
8 ounces dry sherry (or white wine)
2 cups strong chicken broth
4 thick slices of mozzarella cheese
parsley, salt and pepper to taste
oil for frying
Dip each chicken breast into egg mixture and then dredge in flour that has been seasoned with salt and pepper. Heat oil in a large skillet (an electric skillet works good for this) Fry chicken in oil until golden brown on both sides. Fry eggplant slightly until soft. (Do not overcook either chicken or eggplant!) Place eggplant on top of chicken.
Combine butter, sherry, chicken broth, parsley, and pour over chicken/eggplant. Place cheese on top and either bake at 350 degrees for 10-15 minutes or until cheese melts. (If using an electric skillet, cover and bring to a boil for 2-3 minutes or until cheese melts).