Chicken With SunDried Tomato Eggplant and Basil Step 1 Original Recipe Ingredients 4 tablespoons extravirgin olive oil 1 baby eggplant halved 1 teaspoon tsp Kosher salt 1 34 tablespoon pine nuts ID: 254420
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Slide1
My Recipe for
Chicken With Sun-Dried Tomato, Eggplant and BasilSlide2
Step 1: Original Recipe
Ingredients
4 tablespoons extra-virgin olive oil
1 baby eggplant, halved
1 teaspoon (tsp) Kosher salt
1 3/4 tablespoon pine nuts
4 thin chicken cutlets (about 1 pound total)
1 tsp Freshly ground pepper
2 tablespoons (tbsp) All-purpose flour, for dredging
3 1/2 cloves garlic, sliced
1/4 cup sun-dried tomatoes packed in oil,
drained,rinsed
and roughly chopped
1/4 cup fresh basil leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup ricotta cheese
1 loaf of Rustic bread, for serving
Enough to feed 4 peopleSlide3
Step 2: Explanation for One Serving
To determine the recipe to use to make enough for one person, I divided each of the measured amounts in my original recipe by 4. This is because my original recipe was enough for four servings. Slide4
Step 3: Recipe for One Serving
Ingredients
1
tablespoons extra-virgin olive oil
1/4 baby eggplant, halved
1 /4 teaspoon (tsp) Kosher salt
7/16 tablespoon pine nuts
1 thin chicken cutlets (about 1 pound total)
1/4 tsp Freshly ground pepper
1/2 tablespoons (tbsp) All-purpose flour, for dredging
7/8 cloves garlic, sliced
1/16 cup sun-dried tomatoes packed in oil,
drained,rinsed
and roughly chopped
1/16 cup fresh basil leaves, torn
1/8 cup low-sodium chicken broth
1/16 cup ricotta cheese
¼ loaf of Rustic bread, for servingSlide5
Step 4: Explanation for Halving the Recipe
To divide my original recipe in half, I took each of my ingredients and divided by 2.Slide6
Step 5: Halving the Recipe
Ingredients
2
tablespoons extra-virgin olive oil
1/2 baby eggplant, halved
1/2 teaspoon (tsp) Kosher salt
7/8 tablespoon pine nuts
2
thin chicken cutlets (about 1 pound total)
1/2 tsp Freshly ground pepper
1
tablespoons (tbsp) All-purpose flour, for dredging
1 3/4 cloves garlic, sliced
1/8 cup sun-dried tomatoes packed in oil,
drained,rinsed
and roughly chopped
1/8 cup fresh basil leaves, torn
1/4 cup low-sodium chicken broth
1/8 cup ricotta cheese
1/2 loaf of Rustic bread, for serving
Servings enough for 2 peopleSlide7
Step 6: Explanation for Servings for Thirty People
To determine the recipe for thirty people, I used the recipe for one serving and multiplied each ingredient by 30.Slide8
Step 7: Recipe for Thirty People
Ingredients
30 tablespoons extra-virgin olive oil
7 1/2 baby eggplant, halved
7 1/2 teaspoon (tsp) Kosher salt
13 1/8 tablespoon pine nuts
30 thin chicken cutlets (about 1 pound total)
7 1/2 tsp Freshly ground pepper
15 tablespoons (tbsp) All-purpose flour, for dredging
26 1/4 cloves garlic, sliced
1 7/8 cup sun-dried tomatoes packed in oil,
drained,rinsed
and roughly chopped
1 7/8 cup fresh basil leaves, torn
3 3/4 cup low-sodium chicken broth
1 7/8 cup ricotta cheese
7 ½ loaf of Rustic bread, for servingSlide9
Step 8: Origin of Recipe
This recipe is a favorite traditional holiday recipe we used
during the Thanksgiving
Holiday. It has been passed down in my family through the past two generations. It has been a favorite of my father’s and I am happy he was able to share it with me.