Eggplant and Bacon Stuffed Chicken Breast2004-05-28
- Course: Main Dishes
- Prep Time : 45m
- Cook Time : 1:15 h
- Ready In : 2:0 h
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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 favorites, are coupled with another favorite – the eggplant.
- 3 large chicken breasts, butterflied (with a pocket) or Catfish
- 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)
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. Add the onion and garlic and sauté 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, salt and black pepper to taste. You could even use red pepper flakes. I don't use salt as I find the bacon to be salty enough for the whole dish. Let the mixture cool and stuff the three breasts with the eggplant & bacon stuffing.
Put foil on a cookie sheet, spray with Pam, put chicken breasts on top.
Bake the chicken 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.