1. My Recipe for Chicken With Sun-Dried Tomato, Eggplant and Basil http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2008/10/21/0/F NMChickenWithSundriedTom_s3x4.jpg.rend.sni12col.landscape.jpeg

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

3. Step 2: Explanation for One Serving To determine the recipe to use to make enough for one person, I divided each of the measured amounts in my original recipe by 4. This is because my original recipe was enough for four servings.

4. Step 3: Recipe for One Serving Ingredients 1 tablespoons extra-virgin olive oil 1/4 baby eggplant, halved 1 /4 teaspoon (tsp) Kosher salt 7/16 tablespoon pine nuts 1 thin chicken cutlets (about 1 pound total) 1/4 tsp Freshly ground pepper 1/2 tablespoons (tbsp) All- purpose flour, for dredging 7/8 cloves garlic, sliced 1/16 cup sun-dried tomatoes packed in oil, drained, rinsed and roughly chopped 1/16 cup fresh basil leaves, torn 1/8 cup low-sodium chicken broth 1/16 cup ricotta cheese 1/4 loaf of Rustic bread, for serving

5. Step 4: Explanation for Halving the Recipe To divide my original recipe in half, I took each of my ingredients and divided by 2.

6. Step 5: Halving the Recipe Ingredients 2 tablespoons extra-virgin olive oil 1/2 baby eggplant, halved 1/2 teaspoon (tsp) Kosher salt 7/8 tablespoon pine nuts 2 thin chicken cutlets (about 1 pound total) 1/2 tsp Freshly ground pepper 1 tablespoons (tbsp) All-purpose flour, for dredging 1 3/4 cloves garlic, sliced 1/8 cup sun-dried tomatoes packed in oil, drained, rinsed and roughly chopped 1/8 cup fresh basil leaves, torn 1/4 cup low-sodium chicken broth 1/8 cup ricotta cheese 1/2 loaf of Rustic bread, for serving Servings enough for 2 people

7. Step 6: Explanation for Servings for Thirty People To determine the recipe for thirty people, I used the recipe for one serving and multiplied each ingredient by 30.

8. Step 7: Recipe for Thirty People Ingredients 30 tablespoons extra-virgin olive oil 7 1/2 baby eggplant, halved 7 1/2 teaspoon (tsp) Kosher salt 13 1/8 tablespoon pine nuts 30 thin chicken cutlets (about 1 pound total) 7 1/2 tsp Freshly ground pepper 15 tablespoons (tbsp) All- purpose flour, for dredging 26 1/4 cloves garlic, sliced 1 7/8 cup sun-dried tomatoes packed in oil, drained, rinsed and roughly chopped 1 7/8 cup fresh basil leaves, torn 3 3/4 cup low-sodium chicken broth 1 7/8 cup ricotta cheese 7 ½ loaf of Rustic bread, for serving

9. Step 8: Origin of Recipe This recipe is a favorite traditional holiday recipe we used during the Thanksgiving Holiday. It has been passed down in my family through the past two generations. It has been a favorite of my father’s and I am happy he was able to share it with me.