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Chicken Marsala & Eggplant Stacks

Chef Kurt from Wegmans shared two recipes... a perfect Italian meal for a Fall evening!

Visit the Wegmans website for more recipes!


Chicken Marsala

Ingredients
4 (about 4 oz each) Wegmans Thin Sliced Chicken Breast Cutlets
Salt and pepper
Wegmans Pan Searing Flour
3 Tbsp Wegmans Pure Olive Oil
4 oz sliced white mushrooms (about 1 cup)
1 oz Marsala wine (2 Tbsp)
1 pkg (8 oz) Food You Feel Good About Demi Glace (Prepared Foods)
1 Tbsp minced Food You Feel Good About Italian Parsley

Directions
Season cutlets with salt and pepper; sprinkle lightly with pan-searing flour.
 
Heat 2 Tbsp olive oil in pan on HIGH, until oil faintly smokes; add cutlets. Turn over when cutlet changes color one-quarter of way up and seared side has turned paper-bag brown, about 3 min. Cook 2 min, until second side has browned. Transfer cutlets to clean platter; set aside.
 
Heat remaining oil in pan on MEDIUM-HIGH, until oil faintly smokes. Add mushrooms. Cook, stirring 8 min. Remove pan from heat; add wine. Return to heat. Cook, stirring about 2 min to reduce liquids by half. Whisk in demi glace and parsley. Return cutlets to pan.
 
Cook 6-7 min on MEDIUM, until internal temp of cutlets reaches 165 degrees. (Check by inserting thermometer halfway into thickest part of cutlet.) Transfer cutlets to clean serving platter. Serve with sauce.



Eggplant Stacks
You'll need a 13-inch x 9-inch baking dish

Ingredients
2 boxes (1 lb each) Dominex Eggplant Cutlets (Frozen Foods)
1 container (15 oz) Wegmans Whole Milk Ricotta
3 Tbsp Italian Classics Grated Pecorino Romano (Cheese Dept)
1 pkg (8 oz) Wegmans Low-Moisture Part-Skim Shredded Mozzarella (Dairy Dept), divided
1/4 tsp Wegmans Sea Salt
1/4 tsp Fresh cracked black pepper
1/2 Tbsp Wegmans Basting Oil
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods), divided
Chopped Food You Feel Good About Italian Parsley, for garnish

Directions
Preheat oven to 425 degrees.

Bake eggplant slices in oven per package direction, on two large baking sheets. Set aside to slightly cool.
 
Add ricotta, Pecorino-Romano, 3/4 cup mozzarella, salt, pepper, and basting oil to mixing bowl; mix to combine. Set aside.
 
Sort eggplant slices by size; group by 3s, with one larger slice for bottom layer of stack and two smaller slices. (Distribute slices as evenly as possible for better serving and portioning.)
 
Build stacks: Spread 2-3 Tbsp cheese mixture on largest slices; top with medium slice. Spread with 2-3 Tbsp cheese mixture. Top with smaller slice. Repeat until all eggplant slices are used.
 
Spread 1/2 cup sauce in bottom of baking dish. Transfer eggplant stacks to baking dish. Pour half of the remaining sauce over stacks.
 
Reduce oven temp to 350 degrees. Put pan in oven; bake 30 min.
 
Remove pan from oven; sprinkle stacks with remaining mozzarella. Return pan to oven. Bake about 5 min, until cheese is melted. 
  
Warm remaining sauce.
 
Remove eggplant from oven; top with parsley. Serve with warmed sauce.




 


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