Italian Chicken Sorrentino - cooking recipe

Ingredients

1 (10 ounce) package frozen breaded eggplants (cutlets)
8 ounces linguine
1 tablespoon olive oil
4 thin-sliced chicken cutlets, about 1 lb
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (25 ounce) jar marinara sauce
4 ounces thinly sliced mozzarella cheese
fresh basil leaf

Preparation

Preheat oven to 425 degrees.
Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.