Chicken Stuffed with Eggplant Parmigiana and Herb Sauce

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This creative dish is a mix of two classics with a few twists. Your dinner guests will love the presentation and love the food even more!

Serves 4



In a medium skillet, heat up 2 tablespoons of olive oil. Cook the onions, garlic, thyme, and eggplant for about 5 minutes, stirring occasionally. Add the tomato paste and chicken stock. Let it simmer for about 15 minutes, stirring it occasionally, until the eggplants are tender and the sauce thickens up. Transfer to a mixing bowl and let it cool down. Add the Panko, oregano, and fresh mozzarella. Set aside.

Preheat the oven to 350. Cut a slit in each one of the chicken breasts, forming a pocket, and season with salt and pepper. Open the “pocket” of the chicken breast and stuff it with about 2 tablespoons of the eggplant mix and 1 oz of fresh mozzarella. Close it, securing each breast with 3 or 4 toothpicks. Transfer the stuffed chicken breasts to a gresed ovenproof dish and bake it for about 30 minutes, or until the chicken is cooked and the fresh mozzarella has melted.

In the meantime, in a medium mixing bowl, add the tarragon, basil, scallions, and balsamic vinegar. Slowly add the rest of the olive oil, whisking it vigorously until incorporated. Add a little salt and pepper.

Place the chicken breasts in individual plates. Remove the toothpicks. Top with 1 or 2 tablespoons of the herb sauce. Serve it immediately with a glass of Sauvignon Blanc.


You can find Panko at the international section of your grocery store. You can substitute it for Italian bread crumbs if you prefer, but Panko is lighter, lower in calories, and it has less carbohydrates than the regular bread crumbs. I usually make all my recipes that call for bread crumbs with Panko just because I like it better anyway!

Nutrition Facts:

Amount Per Serving - Calories 504.0 - Total Fat 22.6 g - Cholesterol 143.7 mg - Sodium 542.0 mg - Potassium 858.5 mg - Total Carbohydrate 12.5 g - Dietary Fiber 2.0 g - Sugars 4.4 g - Protein 60.4 g


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