This is a print preview of "Stuffed Chicken With Eggplant" recipe.

Stuffed Chicken With Eggplant Recipe
by Galina R. Gibson

Stuffed Chicken With Eggplant

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Creole
Cook time: Servings: 6

Wine and Drink Pairings: petite sirah


  • 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