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Baked Chicken ChickenSmith, Mrs. Dean
Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Grilled Chicken Tenderloins ChickenFerguson, Dave
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Full Page 4 x 6 5 x 7

8 skinless, boneless chicken breast halves
2 teaspoons salt
2 teaspoons. freshly ground black pepper
1 tablespoon butter
3 to 4 tablespoons olive oil (divided use)
2 tablespoons port wine (optional)
1 large eggplant (about 1 1/2 pounds, cut into 1/2-inch slices)
1/2 pound Gorgonzola cheese, crumbled

Preheat oven to 400 degrees. Place each chicken breast between two sheets of wax paper and pound flat with a rolling pin or meat mallet. Sprinkle the flattened breasts with 1 teaspoon of salt and l/2 teaspoon of pepper.
In a 12-inch, sauté pan, heat the butter and 1 tablespoon olive oil. Sauté chicken
until it is lightly browned on both sides (3 minutes per side). Transfer chicken to a 9-by-13-inch oven-proof baking dish. Deglaze the sauté pan with the port, if desired, and when the mixture is reduced, pour it over the chicken. Refrigerate chicken until ready to bake.
Heat 1 tablespoon of olive oil in the same sauté pan. Add the eggplant, a few slices at a time, and season it with the remaining salt and pepper. Add more oil if needed. Sauté the eggplant until softened (about 2 minutes on each side).
Top the chicken with the cooked eggplant (At this point the dish may be covered with plastic wrap and refrigerated for up to 2 days.) Sprinkle the Gorgonzola over the eggplant and bake the pie for 15 minutes, until cheese is melted. Serve immediately.

6 to 8 servings
Keywords: cheese, chicken, eggplant   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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Founded April 13, 2006