Grilled Chicken And Eggplant Stacks With Fire-Roasted Tomato Sauce

107 faves
More from this source
Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1034
FAT
198%
CHOL
140%
SOD
72%

Comments

Add a comment

Ingredients for 4 servings

1 tablespoon balsamic vinegar (eyeball it)

1/2 cup extra-virgin olive oil (EVOO)

8 chicken breast cutlets

Leaves from 2 sprigs rosemary, finely chopped

Salt and freshly ground black pepper

1 eggplant, peeled and cut into 8 slices (I leave on half the skin, I like the color and texture it gives the dish)

4 cloves garlic, finely chopped

1 red onion, chopped

1/4 teaspoon crushed red pepper

1 28 ounce can fire-roasted crushed tomatoes

1 pound smoked mozzarella, sliced into 8 pieces

8 basil leaves, torn

You might also like

Baked Eggplant Goat Cheese Stacks
The Naptime Chef
Roasted Vegetable & Chicken Stacked Enchiladas
The Naptime Chef
Grilled Eggplant Stacks With Tomato And Feta
Epicurious
Grilled Eggplant Stacks With Pesto & Mozzarella
Fine Cooking
Eggplant And Tofu Stack
Self Magazine
Eggplant Parmesan Stacks
Sunset
Rachael Ray’s Eggplant Parm Stacks
The Dr. Oz Show
Stacked Eggplant Parmesan
What's Gaby Cooking
Eggplant & Tomato Stacks
Williams-Sonoma
Mediterranean Chicken Stacks
Every Day with Rachael Ray