Saturday, January 22, 2011

Eggplant Chicken Sandwiches!

This is delicious. I am limiting my nut consumption, but if you are not, dredge the eggplant and dip it in almond meal before baking for extra crunch!

 Eggplant Chicken Sandwiches
(makes 8 "sliders")

2 large chicken breast
olive oil
sun-dried tomato pesto
sun-dried tomatoes
mayonnaise (homemade paleo or not)
variegated lettuce

1. Slice eggplant in ½-inch rounds. Sprinkle them with a little salt and place paper towels on top of them to absorb moisture. Fillet the chicken breast. Heat 1 tablespoon olive oil in a skillet.
2. Brush the chicken breast with a few tablespoons of sun-dried tomato pesto. Cook on medium-high heat or until chicken is cooked through.   3. Preheat oven to 375 degrees. After eggplant has rested 20 minutes, spray a baking sheet with olive oil and spread out eggplant in one layer on the sheet. Bake for 10 minutes or until tender. Flip and broil on high for 3 minutes.
4. Mince 2 cloves of garlic and mix with mayo. Shred the basil. Cut the cooked chicken in half to better fit on the eggplant. Assemble the sandwiches with eggplant as the 'bun', layer chicken, sun-dried tomato, basil, lettuce, and spread a little garlic mayo on the other eggplant round. Enjoy! These are a little messy to eat, but the flavors are amazing!
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