Chicken With Sun-Dried Tomato, Eggplant and Basil

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I liked the flavors and it was a good weeknight dish. Will make it again, but maybe use chicken thighs for a little more flavor. Also did not try the cheese, maybe feta would taste better. Pine nuts were awesome in here.

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I really wanted to love this recipe because of the great reviews so far, but it's just "ok". Some good flavors, but the texture of the chicken seemed a little weird to me. It might be because I decided to use chicken breast cut in half and it had to cook longer than the cutlets. I also think the texture of the ricotta made it seem a little off. Like one person said, next time I'd use a creamier cheese.

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Great recipe but it has such great flavors, I don't think it needs the ricotta cheese. Great meal on a cold winter's evening.

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Quick, easy and tasty meal that my husband loved! Will make again with a few tweaks - more semi-dried tomatoes, goat cheese instead of ricotta for a smoother texture, and half zucchini/ half eggplant if serving to friends who may not like eggplant. I used small chicken breast fillets, which I cut in half to ensure they were cooked through. Loved how quick this was to prepare!

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Soooooo gooood!! Super quick and easy. The ricotta really makes it. Will definitely be making again in the near future!

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Out of this world!!!!!!!!!!!!!

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Not to bad. The chicken tasted great but the egg plant I thought was cooked to long. It was just mush.

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this is so good for how healthy it is! My husband and I loved it.

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overall, not bad I think the chicken really took on some flavor during that simmer. Since I make food for dinner and eat the second serving for lunch, I can say that I skipped the ricotta for my day 2 and it was still wonderful. I served it with a dark multigrain bread which complimented the dish nicely. my one fix was that i couldn't find any baby eggplants so I holed out a regular and used the firmer non-pith section.

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This was delicious! I put the eggplant in a casserole container with a glass lid & it was not over cooked in the microwave. The picture shows a huge slice of eggplant but the recipe said to cut it in to chunks; that's what I did & it worked out great. I followed the recipe as written,except I eyed the amount of ricotta, and used a spoon to smear it on the chicken. I put the ricotta on the chicken last & then covered the pan again for about 5 minutes on a low simmer because I didn't want cold cheese on warm chicken. I served the chicken over Trader Joes Garlic & Herb Pasta, & poured the sauce from cooking over the whole thing. The only other thing is this served the 3 of us without leftovers, not 4 people. Great recipe & easy to make!