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Eggplant and Bacon Stuffed Chicken BreastMain Dishes & Casseroles
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Submitted by Alberta (Bert) LeBlanc
on Friday, May 28, 2004
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| Makes: | |
| Prep Time: | 45 minutes |
| Cook Time: | 1 hour, 15 minutes |
| Ready In: | 2 hours, 0 minutes |
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Some cooks recommend lightly salting cut up eggplant and letting it stand for 15 to 30 minutes before rinsing, drying and cooking to reduce characteristic bitterness.
The vegetable may be broiled, pan-fried or baked along with olive oil, tomatoes, peppers and fresh herbs and spices. Here chicken and bacon,two Cajun favorites, are coupled with another favorite - the eggplant.
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| Ingredients |
| 3 large chicken breat butterflied (with a pocket) or Catfish equivalent |
6 bacon slices cut up in pieces |
| 1 large onion chopped |
4 cloves garlic minced fine |
| 1 eggplant cubed |
Black or Pepper to taste |
| 1 cup chopped mushrooms (optional) |
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| | | Directions | Peel the eggplant, cut in large wedges and sprinkle with salt. Let this sit for 20 to 30 minutes. This procedure removes any bitterness the eggplant may have. Rinse with clear running water and cube.
In a large skillet, fry bacon real good (crisp).
Add the onion & garlic & saute for a while until onions are clear.
Add the eggplant (& mushrooms if using) and cook down until the eggplant is done (soft, tender, almost mushed and very reduced). (I added a little water to the eggplant and then let it reduce.)
Preheat oven to 350 degrees.
Season the chicken breast or catfish filets with your choice of Tony's, any Cajun Seasonings or salt and black pepper. You could even use red pepper flakes. The author does not use salt as she finds the bacon to be salty enough for the whole dish. Let the mixture cool and stuff the three breast with the stuffing of eggplant & bacon.
Put foil on a cookie sheet, sprayed the foil first, then layered the breast on cookie sheet. See the picture on our Recipe Photo Album.
Per the author - the stuff you see over the breast & the foil is the dripping left over in the pot. The author uses a small amount of chicken broth and reclaims the drippings from the pan and pours that over the chicken breast once they are stuffed.
Bake the chicken at 350 degrees for an hour and 15 minutes; the catfish approximately 40 minutes (check for flakiness). You may also want to test the chicken for doneness at the one hour interval.
PS from the author: The next time I will pound the breast & marinate them in mayo & mustard, one of my favorite marinades. Of course you can use plain yogurt, it tenderizes them & keeps them moist.
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