Yield
6 servings

How to Make It

Step 1

Place each chicken breast half on waxed paper; flatten to 1/4- inch thickness using a meat mallet or rolling pin.

Step 2

Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag; shake well. Repeat procedure with remaining chicken.

Step 3

Heat oil in a large skillet. Add chicken; sauté over medium heat 7 minutes on each side or until golden brown. Drain; reserve oil in skillet. Marinate chicken in Red Gravy Sauce 10 minutes.

Step 4

Sauté eggplant in reserved oil until golden brown on both sides; drain and set aside.

Step 5

Cook vermicelli according to package directions; drain. Spoon into a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle mushrooms evenly over vermicelli. Place chicken breasts over mushrooms, and cover with sauce. Top with eggplant and cheese slices. Bake at 375° for 15 minutes or until cheese melts and sauce is bubbly.

Oxmoor House Homestyle Recipes

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