Monday, February 1, 2010

Eggplant Stuffed Chicken Breast

I made this for my boyfriend, Stephen, not know whether he would like it or not. And sometimes I have a hard time knowing what his feedback really means. So, I also gave some to my friend, Corley and her husband, Matt, to taste test for me too. I was surprised to hear that Stephen really, really liked the chicken, and pleased to find out that Corley and Matt liked it too. (But I think I still trust Corley and Matt's opinion more)

Eggplant Stuffed Chicken Breast
5-6 chicken breasts
1 medium eggplant, peeled and finely chopped
1 c. shiitaki mushrooms
1/4 t. ground red pepper
1/2 t. cumin
1 t. oregano
Salt and pepper
2 strips bacon, cooked and chopped
2 scallions, finely chopped
2 T. fresh parsley, chopped
2 wedges Laughing Cow cheese

Using paring knife, cut a pocket in chicken breast without cutting all the way through the breast. In large skillet, cook eggplant for 4 minutes. Add mushrooms and cook for 3 more minutes. Season with ground red pepper, cumin, oregano, salt and pepper. Mix in bacon, scallions, parsley and cheese, until well blended. Remove from heat and let cook slightly. Stuff chicken with eggplant filling. Secure with toothpicks so filling does not come back out of chicken. In large skillet, sear chicken breasts for 4-5 minutes on both sides. Transfer to oven safe pan and cook in 350 degree oven for 7-10 minutes, or until chicken is cooked through.

Crisp Potatoes
4-5 small red potatoes
Extra virgin olive oil
Grill Seasoning

Boil whole red potatoes until fork tender. In large skillet, add a layer of oil. Over high heat, add par-cooked potatoes. Take the back of a spatula and smash potatoes flat. Season with grill seasoning. Cook for 5-6 minutes, or until crisp. Flip potatoes and cook until crisp.

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