Pan Seared Chicken Breast With Eggplant

• 4 boneless skinless chicken breasts
• flour
• 2 tablespoons olive oil, divided
• 2 teaspoons olive oil, divided
• 1 small eggplant, unpeeled, ends trimmed, diced medium (about 3/4 lb)
• salt and pepper
• 2 garlic cloves, minced
• 1 (26 ounce) jar marinara sauce
• 0.5 (8 ounce) package spaghetti, cooked per package directions
• 14 cup grated parmigiano-reggiano cheese
• 2 teaspoons parsley, chopped

1. Preheat oven to 350 degrees.
2. Dust chicken with flour; pat off excess.
3. Heat 2 Tbsp olive oil in large ovenproof skillet on medium high until oil faintly smokes.
4. Add chicken.
5. Turn over when chicken changes color one-quarter of the way up and seared side has turned pape-bag brown, 3-4 minutes.
6. Sear second side of the chicken for 3-4 minutes.
7. Transfer to clean platter; keep warm.
8. Add remaining 2 tsp olive oil and eggplant to skillet.
9. Season to taste with salt and pepper.
10. Cook, stirring 2 minutes.
11. Add garlic; cook 2 minutes.
12. Stir in marinara sauce; top with chicken.
13. Cover and bake for 12-15 min., until internal temperature reaches 165 degrees (check by inserting thermometer halfway into thickest part of meat).
14. Transfer chicken to clean serving platter; keep warm.
15. Toss cooked pasta with eggplant sauce, cheese and parsley in a large bowl.
16. Serve with chicken.
17. Option garnish with additional cheese.

chicken breasts, flour, olive oil, olive oil, eggplant, salt, garlic, marinara sauce, directions, cheese, parsley

Taken from www.food.com/recipe/pan-seared-chicken-breast-with-eggplant-222835 (may not work)