Hautter

Step 1: CHICKEN MARINADE

• 4 chicken breasts, butterflied
• 1 tbsp. garlic, minced
• 2 tbsp. fresh or dried basil, chopped
• 1 tbsp. rosemary, chopped
• 1 tbsp. thyme, chopped
• 1 tbsp. Dijon mustard
• 3 tbsp. extra virgin olive oil
• salt & pepper, to taste

In a bowl, mix together garlic, basil, rosemary, thyme, Dijon mustard, olive oil and salt & pepper.
Place the chicken breast in a sealable plastic bag and add the marinade. Make sure the chicken breasts are well coated, and let sit for 2 hours in the refrigerator.

Step 2: Pomodoro Red Sauce

• 2 tbsp. extra virgin olive oil
• 8 garlic cloves, minced
• 1 medium onion, finely chopped
• 1, 28 oz. can of crushed tomatoes
• 2 bay leaves
• 1/4 cup fresh basil, chopped
• salt & pepper, to taste
• 1 tbsp. sugar, to taste

Heat oil in large sauce pan and sautée onion and garlic for about 3 minutes, or until onions are translucent.
Add tomatoes and bay leaf and simmer for 15-20 minutes over medium heat. Remove from heat, stir in remaining ingredients, and taste to adjust seasoning. Set sauce aside.

Step 3: Pesto Cream Green Sauce

The Pesto

• 4 cups fresh basil
• 2 tbsp. garlic, about 2-3 cloves
• 1/4 cup pine nuts (you may substitute other nuts or a combination of nuts)
• 1 cup extra virgin olive oil
• 1/2 cup Parmesan cheese
• salt & pepper, to taste

• Process these ingredients into a coarse paste with a food processor. Measure out 1 cup of the pesto to combine with the cream (below).

The Cream

Step 3: Pesto Cream Green Sauce

• 1 cup prepared pesto (see above recipe)
• 1 cup heavy whipping cream
• 1/2 cup milk
• 1/2 cup Parmesan cheese, grated

In a sauté pan, add the 1 cup of pesto, heavy cream, milk and bring to simmer. Whisk in Parmesan cheese and simmer until thick or until the sauce coats the back of a spoon.
Set aside.

Step 4: Panko-Crusted Eggplant

• 2 large eggplant
• 1 cup flour
• 2 eggs
• 2 tbsp. water
• salt & pepper, to taste
• 2 cups Panko crumbs

Cut eggplant width-wise into 1 centimeter thick rounds at widest part of vegetable, into 12 slices.
Set aside. Mix flour, salt and pepper in a bowl.
In another bowl, beat eggs and water.
In a third bowl, put panko crumbs.
Dip eggplant in flour, then egg wash, and then in the panko crumbs, to coat.
Heat oil in a deep fry pan and fry eggplant until golden brown.

Step 5: Grilled Chicken Parmesan

• 8 tomato slices, 3/4 cm. thick
• 2 cups Mozzarella cheese
• 1 cup Parmesan, grated
• salt & pepper, to taste

Grill the marinated chicken breasts (from Step1) for 3 minutes on each side on a hot grill or griddle.
Grill tomatoes for 2 minutes, with oil, salt and pepper and then place on top of chicken.
Grate mozzarella over the top and place all four chicken breasts under broiler until cheese melts.
Cut grilled chicken breast in half. There will be 8 chicken breast pieces in total.

Step 6: PUTTING IT ALL TOGETHER

Pour a thin layer of Pesto Cream Sauce onto white plate. Scatter pine nuts on top.
Stack 2 pieces of chicken and 3 rounds of eggplant in this order from bottom to top: eggplant, chicken, eggplant, chicken and eggplant.
Top final layer with a generous spoonful of Pomodoro Sauce and garnish with a fresh basil leaf and more Parmesan cheese.

Tip: Together, the white plate, and green and red sauces don't just evoke the December holidays; they are also the colors of the Mexican flag, a culinary theme often invoked on September 16th for Mexico's Independence Day