Nutritional Information Calories: 640 Fat: 18g Protein: 57g Carbohydrates: 57g Cholesterol: 115mg Sodium: 1040mg Servings Serve 4, serving size 2 chicken breast cutlets and one 1/4 cup pasta with sauce. Time To Cook Total time: 30 minutes complete. Pan-Seared Chicken Breast Cutlets With Eggplant Ingredients 8 boneless, skinless chicken breast cutlets, about 24 ounces total (service meat & seafood) All purpose white flour (aisle # 8) 2 Tbsp plus 2 tsp olive oil, divided (aisle # 6) 1 small eggplant, unpeeled, ends trimmed, diced medium, about 3/4 of a pound, about 4 cups total when done (produce department) 2 medium cloves garlic, peeled, minced (produce department) 1 jar, 24 ounce Capri Di Roma brand Marinara Sauce (aisle # 8) 1/4 cup grated Parmigiano-Reggiano cheese (food court cheese department) 2 tsp chopped fresh parsley (produce department) 8 ounces, 1 tof a 16 oz. box Gia Russa gourmet whole wheat stytle spaghetti, cooked according to packaged directions.(aisle # 8) Directions Preheat oven to 350 degrees. Dust chicken with all purpose flour; pat off excess. Heat 2 Tbsp olive oil in large ovenproof skillet on MEDIUM-HIGH until oil faintly smokes; add chicken. Turn when caramelized (edges turn paper bag-brown about one-quarter of the way up sides), 2 to 3 min on each side. Remove from skillet; keep warm. Add remaining 2 tsp olive oil and eggplant to skillet. Season to taste with salt and pepper. Cook, stirring, 2 min. Add garlic; cook 2 min. Stir in marinara sauce; top with chicken. Cover and bake 12-15 min, until internal temperature of chicken reaches 165 degrees. Check by inserting thermometer halfway into thickest part of meat. Remove chicken; keep warm. Toss cooked pasta with eggplant-marinara sauce mixture, Parmigiano Reggiano, and parsley in large bowl. Serve with chicken. Garnish with additional Parmigiano Reggiano.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.