Philly Chicken and Eggplant Stack
Philly Chicken and Eggplant Stack
Directions
- In a mixer with a whip attachment add goat cheese, basil, oregano, eighth of a teaspoon of salt and pepper. Whip on low for 1-2 minutes then reserve.
- Toss tomatoes with lemon juice, one tablespoon of unfiltered olive oil, and one and half tablespoons of chives then reserve tomato mixture.
- Heat grill then brush sliced eggplants with two tablespoons of unfiltered extra virgin olive oil. Sprinkle with quarter teaspoon of salt and pepper. Cook for 3 minutes per side until tender.
- Puree garlic cloves with two tablespoons of unfiltered extra virgin olive oil. Brush the warm grilled eggplant with garlic oil mixture.
- Warm marinara sauce and reserve.
- Heat butter flavored oil in sauté pan over medium high heat. Add plant-based Philly chicken, onions, mushrooms, quarter teaspoon of salt and pepper. Cook for 2-3 minutes and reserve.
- Ladle a circle of marinara sauce in center of warm plate. Top with one or two slices of grilled eggplant. Spread or pipe whipped goat cheese on top of eggplant, followed by the plant-based chicken mixture. Top with tomato mixture, then drizzle with balsamic glaze.
- Drizzle some of the remaining unfiltered extra virgin olive oil around the marinara and drop some balsamic glaze on top finished with remaining chopped chives then serve a new favorite.
Ingredients
- 8 oz Green Origin® Philly Chicken plant based
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, small dice
- 1/2 cup Peak Fresh Produce® Mushroom(s), Shiitake, stem removed, julienne
- 2 tbsp Brilliance Butter Flavored Oil
- 1 tbsp Roma® Italian Seasoning
- 1 ea Peak Fresh Produce Eggplant, cut into half inch wheels, skin on
- 8 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 2 ea Peak Fresh Produce® Garlic, Clove(s)
- 4 cups Piancone Epicureo® Marinara
- 2 cups Nature's Best Dairy® Cheese, Goat
- 1 tbsp Peak Fresh Produce® Basil, minced
- 1/2 tbsp Peak Fresh Produce® Oregano, minced
- 5/8 tsp sea salt
- 5/8 tsp Roma® Black Pepper, Ground
- 1 cup Peak Fresh Produce® Tomato(es), Grape, cut into quarters
- 1/2 tsp Ascend® Juice, Lemon
- 3 tbsp Peak Fresh Produce® Chives, Fresh, finely chopped, reserve some for garnish
- 1/4 cup Piancone® Balsamic Glaze, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
