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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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Ingredients:
1 eggplant, cut into 6 thin lengthwise slices
6 chicken scaloppini
1/2 cup all-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
Salt
6 thin slices mozzarella
3 tomatoes, peeled, seeded and chopped
freshly ground black pepper
1/2 teaspoon oregano
1/2 teaspoon marjoram
Directions:
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- Cook the eggplant slices on a hot grill until browned on both sides, turning once.
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- Dredge the chicken in the flour and shake off the excess.
Melt the butter with 1 tablespoon of the extra-virgin olive oil in a wide skillet; add the chicken.
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- Cook for 3 minutes on one side, turn, season with salt and cook for 3 more minutes.
Place 1 eggplant slice on each piece of chicken, top with 1 slice of mozzarella, and cover; cook until the mozzarella melts, about 3 minutes.
Meanwhile, heat the remaining olive oil in another skillet.
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- Add the tomatoes, salt, and pepper; stir in the oregano and marjoram. Cook 5 minutes.
Serve the chicken hot, with the tomato sauce. Serves 6.
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