Best Eggplant Stuffed With Chicken And Cheese Recipes

Grilled Eggplant-Feta Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 8 ounces each)
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
2 teaspoons harissa
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 Japanese eggplant, sliced
3/4 cup cooked bulgur
1 plum tomato, diced
1/2 cup crumbled feta
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
Make the filling: Whisk 1/4 cup olive oil, the harissa, cumin and a pinch each of salt and pepper in a bowl. Brush the eggplant with some of the harissa oil. Brush the grill grates with olive oil. Grill the eggplant until tender, 1 to 2 minutes per side. Meanwhile, mix the bulgur, tomato, feta, parsley, mint, lemon juice and remaining 1 tablespoon olive oil in a separate bowl; season with salt and pepper.
Season the pounded chicken on both sides with salt and pepper and brush with half of the remaining harissa oil; top with the eggplant and bulgur mixture, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining harissa oil.
Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

Chicken and Eggplant Parmesan image

Provided by PaulaG

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

4 crosswise slices eggplants, 1/2 inch thick, peeled
1 egg
1 egg white
1 tablespoon water
1/2 cup plain breadcrumbs
2 tablespoons parsley
1 tablespoon grated parmesan cheese
3/4 teaspoon italian seasoning
2 (4 ounce) chicken breasts
2 teaspoons olive oil
2/3 cup marinara sauce, warmed (I used Marinara Sauce / Spaghetti Sauce Via Bari, Italy.)
parmesan cheese

Steps:

Preheat oven to 425 degrees, spray a baking sheet with cooking spray.
In a pie plate, whisk together the egg, egg white and water. In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning.
Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray. Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray. Return to oven and bake and additional 10 minutes or until done.
While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water. Pound with a meat mallet to 1/4 inch thick.
Dip the chicken into the remaining egg wash and then in bread crumbs. Allow crumb mixture to set for a few minutes while oil heats.
Over medium heat add olive oil to a heavy skillet and warm. When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes.
To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce. Grate freshly grated Parmesan cheese over all and serve.