Mediterranean chicken stackers are one of the more complex recipes that I have shared. It’ not necessarily complicated, it’s just lots of little steps. It’s certainly worth it though if you like Mediterranean inspired food. I love this served over noodles that have been tossed in garlic and olive oil. There are so many flavors in the chicken stacker itself, that you really don’t need a sauce for your noodles. Think of this as a play on chicken and eggplant parmigiana in one. What’s not to love?!?!
Note: If you aren’t a fan of goat cheese then I recommend using mozzarella instead. Mozzarella has a much more mild flavor.
1 eggplant, cut into 1/2 inch slices (you will need one slice per chicken breast)
salt and pepper
1 c croutons, coarsely crushed
1 tsp garlic, minced
3 oz herb goat cheese at room temperature or sliced mozzarella
4–5 thin sliced chicken breasts
1 beefsteak tomato (you will need one 1/4″ thick slice per chicken breast and the rest of the tomato finely diced)
- Lightly sprinkle the eggplant slices with salt and allow them to sit for 15 minutes.
- In a large skillet heat 2 tbsp of olive oil over medium-high heat.
- Add the crushed croutons and minced garlic to the pan and cook until lightly toasted, about 6–8 minutes.
- Transfer the cooked croutons to a small bowl and set aside.
- Pat your eggplant dry.
- In that same skillet heat 2 tbsp of olive oil over medium heat.
- Add the eggplant and cook until golden and tender only turning once or twice, about 6–7 minutes.
- Transfer the eggplant to a large plate and spread an even layer of goat cheese over each slice (1–2 tbsp), or add a slice of mozzarella to each if you opted for that.
- Lightly cover the eggplant with a sheet of foil to keep warm.
- Season your chicken breast with salt and pepper.
- Using the same skillet add 2 tbsp olive oil and heat over medium-high heat.
- Put your chicken in the skillet and cook turning once or twice for 8–10 minutes or until cooked through.
- Add a chicken breast to each slice of cheese covered eggplant and again cover with foil to keep warm.
- Place the tomato slices in the skillet and cook turning once to warm through.
- Add the tomato slices to the top of each chicken breast and again cover with foil to keep warm.
- Add the diced tomatoes and 1/4 cup of water to the pan and scrape up all the bits in the pan using a spatula. Bring to a boil
- Cook stirring occasionally until thickened, about 3 minutes. Lightly season with salt and pepper.
- Add your previously cooked croutons to the tomatoes and stir together.
- Plate your chicken stacker and top with the crouton and tomato mixture.