Preparation of Chicken Breast alla Norma

• Wash the eggplant and slice it thick.
  Place the slices in a colander alternating with layers of salt and let them rest for about an hour to remove the excess water.
  After the resting time, rinse them under running water to remove the salt, pat them dry with kitchen paper towels, and cut them into cubes.

• Fry them in plenty of hot seed oil, remove them with a slotted spoon, and let them drain the excess oil by placing them on a plate lined with kitchen paper.
  Set them aside.
  Cut the chicken into equally sized pieces and flour them.

• Brown them in a large pan with a little extra virgin olive oil on all sides.
  Remove them from the pan, keeping them aside too, and add another drizzle of oil and the crushed garlic clove.
  As soon as the garlic is golden, remove it and add the peeled cherry tomatoes, adjust the salt and add some chopped basil leaves, stir, cover with a lid, and let the sauce cook for fifteen minutes over low heat.

• Then add the chicken pieces, stir and let it cook for another ten minutes, still over low heat.
  Turn off the heat, add the fried eggplant cubes, stir again and sprinkle with some grated salted ricotta and a few basil leaves.
  Serve your chicken breast alla norma immediately, very hot.

  Chez Bibia