Italian Chicken Sorrentino

• 1 (10 ounce) package frozen breaded eggplants (cutlets)
• 8 ounces linguine
• 1 tablespoon olive oil
• 4 thin-sliced chicken cutlets, about 1 lb
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 (25 ounce) jar marinara sauce
• 4 ounces thinly sliced mozzarella cheese
• fresh basil leaf

1. Preheat oven to 425 degrees.
2. Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
3. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
4. On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

eggplants, linguine, olive oil, thin, salt, ground pepper, marinara sauce, mozzarella cheese, fresh basil leaf

Taken from www.food.com/recipe/italian-chicken-sorrentino-440547 (may not work)