Recipe of the Month: August '08

Grilled Chicken Breast wrapped in Grilled Eggplant on Wilted Spinach with Grape Tomatoes

Ingredients

• 4 8-0unce Airline Chicken Breasts
• 1 Large eggplant peeled and sliced in 8 long slices
• 1 bag Spinach cleaned and washed
• 1 Garlic head-roasted
• Olive Oil
• Balsamic Vinegar
• 1 pt. Grape Tomatoes washed
• Cajun Seasoning (Badia)
• Salt
• Freshly ground peppercorns (black, white, green, pink)
• 1 Lemon

For best results, use a cast iron grill pan… Heat pan on medium flame.

Preparation

• Squeeze the lemon over the chicken breasts. Turn and coat well. Shake excess liquid off and season with Cajun seasoning.
• Brush with olive oil, and grill for 5 minutes on each side.
• Salt eggplant slices and let drain for 10 minutes. Pat dry.
• Brush with olive oil.
• Grill for 2 minutes on each side.
• Lay out 2 pieces of eggplant overlapping for each breast. Place breast off center, and wrap with seam to bottom.
• Place all four in a pan in the oven at 375 F. while you wilt the spinach.
• Put a large saute’ pan on a medium flame. Let it get hot, but not smoking.
• Add ¼ cup olive oil
• Squeeze the roasted garlic into the pan. Swirl around.
• Add spinach, salt, and the ground mixed pepper.
• Add the grape tomatoes, and a good splash of balsamic vinegar. Toss until wilted.
• Mound the spinach and grape tomatoes on four plates with chicken breasts on top.
• Drizzle the pan juices over each breast and serve.