Chicken, Eggplant, Spinach And Mozzarella Stacks - cooking recipe

Ingredients

6 tbsp olive oil
300 g chicken fillets, sliced into 16 strips
1 None onion, finely diced
100 g whipping cream
300 g baby leaf spinach
1 None aubergine, cut into 1cm slices
2 None beef tomatoes, sliced
125 g mozzarella, sliced
2 tbsp white balsamic vinegar
1 tbsp caster sugar
1 tsp Dijon mustard
4 tbsp rapeseed oil
100 g mixed cherry tomatoes, halved

Preparation

Preheat the oven to 400\u00b0F. Heat 1 tbsp oil in a frying pan, add the chicken and brown for 3-4 mins over high heat. Season then remove from the pan. Add 1 tbsp oil and the onions to the pan and saute over medium heat for 4-5 mins, until translucent. Pour in 1/3 of the cream and simmer for 2-3 minutes over low heat.
Place 2/3 of the spinach and the remaining cream in a small saucepan and simmer for 2-3 mins. Season then remove from the heat.
For the eggplant, heat 4 tbsp oil in a large frying pan. Cook the eggplant for 2 mins on each side and season. Drain on paper towels.
To assemble the lasagnas, place 8 (3 inch) dessert rings on a baking sheet. Layer in the eggplant, spinach, chicken, tomato slices and mozzarella and bake for 15-17 mins.
Meanwhile, for the salad, mix together the vinegar, sugar and mustard. Whisk in the canola oil in a thin stream until the mixture thickens. Season with salt and pepper and toss with the cherry tomatoes and remaining spinach.
Remove the dessert rings from the lasagnas and serve with the salad.