Cavatoni Chicken Eggplant Francesca

• 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
• 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; saute 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. Saute 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 375u0b0 for 15 minutes or until cheese melts and sauce is bubbly.

chicken breasts, flour, salt, pepper, olive oil, eggplant, vermicelli, mushrooms, mozzarella cheese

Taken from www.myrecipes.com/recipe/cavatoni-chicken-eggplant-francesca (may not work)