Turkey-Vegetable Parmesan

Food Network Magazine helped me with dinner last week. The end result wasn't as pretty as the one in the magazine, of course, but it sure was yummy! 

Read on to see my version of the recipe. FYI: I used chicken breasts instead of turkey. 

Turkey-Vegetable Parmesan

Ingredients: Serves 4

• 1 small eggplant, cut into 1/4-inch-thick rounds
• 1 small zucchini, cut into 1/4-inch-thick rounds
• salt
• olive oil
• 4 chicken cutlets
• flour
• 2 tablespoons unsalted butter
• 2 plum tomatoes, chopped
• 1/2 cup white wine
• 1/4 cup chopped fresh basil
• 4 thin slices fresh mozzarella cheese

1. Pre-head the broiler. If you don't have a broiler, turn your oven on as high as it will go.

2. Salt the eggplant and zucchini. Heat some olive oil in a skillet. Saute the eggplant and zucchini until browned. Set aside.

3. Salt and pepper the chicken. Lightly dredge in flour. To do this, place a small amount of flour on a plate and dip both sides of the chicken into the flour to lightly coat.

4. Add some more olive oil to the skillet. Place the chicken in the skillet and cook on both sides until done, about 15 minutes total for a medium breast. Set aside.

5. Heat 1 tablespoon of butter in the skillet and add the tomatoes and wine. Bring to a boil. 

6. Place the cooked chicken back in the skillet. Add a layer of eggplant, zucchini, basil, and spoon some of the tomato mixture on top. Top with the mozzarella. Simmer a few minutes.

7. Next, you need to put the skillet in the broiler until the cheese is slightly melted, about 3 minutes. If you do not have an oven-proof skillet, just cover the handle of your skillet with foil and it will be fine. See the pics above!


I served with a side of couscous. Yum!