Roasted Garlic Eggplant Lasagna Boats with Spicy Italian Chicken

Screen Shot 2014-10-21 at 12.51.10 PM

THESE.

THESE WERE SO EASY AND SO AMAZING.

MIGHT HAVE TO GO AS FAR TO SAY THE BEST THING I’VE EVER MADE.

Naturally, my source of this wonderful recipe was Half Baked Harvest.

http://www.halfbakedharvest.com/roasted-garlic-eggplant-lasagna-boats-wspicy-italian-chicken-sausage/

The only change I made was that I had chicken breast on hand already, so I used that instead of going out buy chicken sausage. I cooked this first. I prepared the breast by first lightly sautéing the breasts over medium heat in olive oil (about 2-3 min on each side). Then, I lowered the heat to low and added enough water to the pan to cover. I placed a lid over the pan and let the breasts simmer for 12-15 minutes. I then shredded the chicken with two forks, and proceeded with the recipe the way it advises for sausage. The boats took a little longer to roast than the recipe suggests, but I just did this by eyeballing it.

These were just so delicious. You could smell the roasted garlic from a block away wafting out of my apartment. I don’t think I’ve ever been more excited about the outcome of a dish. Try them. Please.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s