eggplant, roasted pepper and chicken pitas

Ingredients

• Servings: 6
• 2 eggplants, cut into 1/2-inch slices
• 1 tablespoon salt
• 2 (6 ounce) skinless, boneless chicken breast halves
• all-purpose flour for dusting
• 2 eggs, beaten
• 1 cup bread crumbs
• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 (12 ounce) jar roasted red peppers, sliced
• salt and white pepper to taste
• 6 (6-inch) pita breads

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. meanwhile, preheat a grill for medium-high heat.
• pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. dredge with flour, shake off excess, dip into beaten egg, then press into bread crumbs to coat.
• heat 2 tablespoons of olive oil in a skillet over medium-high heat. add chicken breasts and cook until golden brown.
• wipe eggplant dry with a paper towel and brush with remaining 2 tablespoons olive oil. grill until tender and well marked. whisk together garlic, balsamic vinegar, and extra-virgin olive oil. slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
• to assemble, heat pita breads on the grill until hot and marked. slice chicken into strips and place into warm pitas along with marinated eggplant.