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Bistro Chicken and Eggplant Sandwiches

Bistro Chicken and Eggplant Sandwiches is a volume 7-02 feb 2004 recipe made with Eggplant, Red Onion, All Purpose Flour, Dried Parsley, and Skinless Boneless Chicken Breast. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1
• 2 tsp
• 1 tbsp
• 4
• 1
• 3 tbsp

Method (preview)

1. 1

   Preheat oven to 500F. Spray 15 1/2- x 10 1/2-inch jelly rolls pan with nonstick cooking spray.

2. 2

   Cut eggplant lengthwise into 1/2-inch-thick slices. Cut red onion crosswise into 1/2-inch-thick slices. Arrange eggplant and onion in 1 layer in jelly roll pan.

3. 3

   Roast vegetables 10 to 12 minutes, turning them one and brushing with remaining balsamic vinegar mixture, until tender and they begin to brown.

4. 4

   In 12-inch skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook chicken until golden brown on both sides and juices run clear when pierced with a knife, turning chicken once.

5. 5

   Hold knife almost parallel to the work surface and cut each breast into 3 slices.

6. 6

   To serve, from center of loaf of bread, cut 4 3/4-inch-thick slices (reserve remaining bread for use another day).

7. 7

   Top bread with eggplant slices slightly overlapping, onion slices separated into rings and chicken.

8. 8

   In cup, mix Dijon mustard with 1 1/2 teaspoons balsamic vinegar; drizzle over chicken and serve.

9. 9

   Contributed to the FareShare Gazette by Jennie; 14 February 2004. www.fareshare.net