INGREDIENTS
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4 tablespoons extra-virgin olive oil
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1 baby eggplant, halved
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Kosher salt
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1 tablespoon pine nuts
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4 thin chicken cutlets (about 1 pound total)
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Freshly ground pepper
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All-purpose flour, for dredging
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3 cloves garlic, sliced
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1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
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1/4 cup fresh basil leaves, torn
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1/2 cup low-sodium chicken broth
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1/4 cup ricotta cheese
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Rustic bread, for serving