Ingredients
6
6 servings
- •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 seasoned bread crumbs
- •4 tablespoons olive oil
- •3 cloves garlic, peeled, or more to taste
- •2 tablespoons red wine vinegar
- •2 tablespoons extra-virgin olive oil
- •1 (12 ounce) jar roasted red peppers, sliced
- •salt and pepper to taste
- •6 (6-inch) pita breads
Instructions
- Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
- 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 seasoned 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. Set aside.
- Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
- Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine 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 and red peppers.
Nutritional Facts
Per 6 servings
- Calories: 492
- Carbohydrate: 60g
- Fat: 18g
- Fiber: 8g
- Protein: 23g
- Sugar: 8g
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