Stuffed Chicken With Eggplant Recipe
I love to cook with fresh foods! Even if I'm going to roast it in the pan, chicken is one of the best meats! I experiment all the time with mixing and matching fresh veggies that compliment the taste of chicken.
Prep time: | Creole |
Cook time: | Servings: 6 |
Wine and Drink Pairings: petite sirah
Ingredients
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Directions
- Heat pan with 1 tbsp of the olive oil
- Slice eggplant and place in oil turning over as the oil is absorbed
- Slice breasts lengthwise
- Chop onion and garlic and saute'
- Sprinkle with a little sea salt
- Chop Basil and add to oinion mixture
- Stuff the mixture into the split breasts
- Place in the same pan with the eggplant
- Add the rest of the olive oil and brown the breasts on both sides
- Simmer for 30 minutes
- Add tomatoes, salt and pepper
- Simmer for another 5 minutes
- Serve over rice or noodles