• Stuffed Chicken With Eggplant

    1 vote
    Stuffed Chicken With Eggplant
    Prep: 45 min Cook: 40 min Servings: 6
    by Galina R. Gibson
    2 recipes
    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.


    • 1lb chicken (breasts are best)
    • 1 tsp sea salt
    • 1/2 an eggplant sliced fairly thin (to cook faster)
    • 2 large tomatoes diced or 1 can of diced tomatoes
    • 1/4 cup Fresh Basil
    • 1 Onion (eliminate for those who get migraines)
    • 2 cloves of garlic
    • 1 tsp coarse black pepper
    • 3 tbsp olive oil


    1. Heat pan with 1 tbsp of the olive oil
    2. Slice eggplant and place in oil turning over as the oil is absorbed
    3. Slice breasts lengthwise
    4. Chop onion and garlic and saute'
    5. Sprinkle with a little sea salt
    6. Chop Basil and add to oinion mixture
    7. Stuff the mixture into the split breasts
    8. Place in the same pan with the eggplant
    9. Add the rest of the olive oil and brown the breasts on both sides
    10. Simmer for 30 minutes
    11. Add tomatoes, salt and pepper
    12. Simmer for another 5 minutes
    13. Serve over rice or noodles

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    • John Spottiswood
      John Spottiswood
      This looks great Galina! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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