Moscato Sauteed Chicken and Baked Balsamic Vinegar Eggplant

Do you ever get in the mood to try something new food wise? I was in one of these moods while staring at a bright purple eggplant that I just bought this weekend. I didn't want to make the usual eggplant parmesan, or just sautee it with other veggies. I wanted the eggplant to be the staple flavor.

I finally decided on a simple yet rich and flavorful dish to make, and it only took a total of 30 minutes! Just enough time for me to sautee the chicken and make the cauliflower "rice."

Ingredients for the Eggplant:
- 1 Large Eggplant
- 1 Tomato
- Fresh Basil
- Feta
- Balsamic Vinegar

Directions:
- Preheat the oven to 350 degrees
- Thinly slice the eggplant into as many pieces as you wish to make
- Thinly slice the tomato into the same about of slices at the eggplant
- Finely chop the fresh basil
- Layer the basil on top of the eggplant pieces, then the tomato on top of that
- Lightly drizzle balsamic vinegar over each piece
- Place in the oven on a cookie sheet lined with foil and sprayed with nonstick cooking spray
- Cook for 20 minutes, then add the crumbled feta onto the pieces and place back in the oven for the last 10 minutes

Ingredients for the Moscato Chicken:
- Boneless chicken breast
- 1/4 cup of pink Moscato wine
- 2 Garlic Cloves
- Garlic powder and pepper to taste

Directions:
- Cube the defrosted chicken breast into a size of your liking
- Place a large pan on the stove and spray with cooking spray, put on low to medium heat
- Chop the garlic cloves and layer the bottom of the pan with them
- Place the chicken pieces in the pan and sprinkle with as much garlic powder and pepper as you want
- Gently pour the wine over the chicken and let cook, making sure to turn and flip periodically
*Note: You don't have to use all of the wine, I ended up using less than the 1/4 cup

I also added roasted asparagus and cauliflower "rice" to this dish!

Cheers!