Saturday, January 22, 2011
Eggplant Chicken Sandwiches!
(makes 8 "sliders")
2 large chicken breast
sun-dried tomato pesto
mayonnaise (homemade paleo or not)
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!