Made this great quick lunch.

Eggplant chicken with basil walnut pesto.

• Shred about 4-6 oz each of the roasted chicken
• Pan fry two thick center cut slices of eggplant in olive oil, (med heat)
• Make hand cut pesto:  I used chandler walnuts, ( like my friend Mike grows) &
• Aged Gouda cheese from the Farmer’s Market (Oakdale cheese Factory) &
• Fresh basil and our garlic…. yummy
• When the eggplant is done, top with pesto, and cheese (I used the rest of
• my home-made Mozzarella) the last  of our cherry tomatoes.

It was so good Scott asked for a side dish of it without meat for dinner!

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