Friday, February 1, 2013

Stuffed Chicken Rolled Eggplant

Stuffed Chicken Rolled Eggplant
My own original recipe.
Prep Time: 15 minutes / Cook Time 25 minutes


3 boneless chicken breasts
1 eggplant
1/2 cup cooked spinach - roughly chop
1/8 cup sun dried tomato - cut into small dices
1/4 cup any kind of dried mushrooms - soak it and cut
1/4 cup grated Parmesan cheese - save some for sprinkling later
6 sliced mozzarella cheese
1 teaspoon chopped fresh oregano
1 tbsp garlic powder
Olive oil
Ground black pepper and some salt
6 bamboo skewers


Cut the chicken, one becomes two then flatten the chicken by using a meat tenderizer.  Sprinkle them with salt and black pepper.  In a bowl, mix together all the parmesan cheese, dried mushroom, dried tomato, and oregano.  Lay one chicken onto a cutting board.  Place one mozzarella cheese and spoon some of the stuffing onto the chicken then wrap it.  Make sure not to have any holes to prevent it from leaking.

Slice the eggplant into 1/2 inch in length and rub with salt, garlic powder, black pepper and olive oil.  Place the chicken at the edge of the eggplant and roll it, then pin in place with a bamboo skewer.  Sprinkle some  olive oil and some grated parmesan cheese and bake for 25 minutes over 375 degrees.


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