Cavatoni Chicken Eggplant Francesca

Recipe from Oxmoor House

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  • 3 whole chicken breasts, split, boned, and skinned
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • Red Gravy Sauce
  • 1 medium eggplant, peeled and cut into 1/2-inch-thick slices
  • 1 (12-ounce) package vermicelli
  • 1 cup sliced fresh mushrooms
  • 1 (12-ounce) package mozzarella cheese, thinly sliced


  1. Place each chicken breast half on waxed paper; flatten to 1/4- inch thickness using a meat mallet or rolling pin.
  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.
  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.
  4. Sauté eggplant in reserved oil until golden brown on both sides; drain and set aside.
  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.
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