Eggplant and Bacon Stuffed Chicken Breast

3 servings Prep: 30 m Cook: 1 h 30 m Total: 2 h Intermediate
5.0/5 (1)
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 breast and bacon, two favorites, are coupled with another favorite - the eggplant.

Ingredients

3 servings
  • 3 large chicken breasts, butterflied (with a pocket) or [Catfish](/recipes/cajun-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)

Step-by-Step Instructions

  1. 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.
  2. In a large skillet, fry bacon real good until crispy, about 8-10 minutes. Add the onion and garlic and sauté for 5-7 minutes until onions are clear.
  3. Add the eggplant (& mushrooms if using) and cook down for 15-20 minutes 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.
  4. Preheat oven to 350 degrees.
  5. 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.
  6. Put foil on a cookie sheet, spray with Pam, put chicken breasts on top.
  7. Bake the chicken for 1 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 - internal temperature should reach 165°F.

Common Problems and Solutions

Q: Why is my stuffing falling out of the chicken?

A: Make sure you butterfly the chicken breast properly to create a deep pocket, and don't overstuff. You can also use toothpicks to secure the opening before baking.

Q: How do I know when the chicken is done?

A: Use a meat thermometer to check that the internal temperature reaches 165°F, or check at the one hour mark and look for clear juices when pierced.

Q: Can I prepare the stuffing ahead of time?

A: Absolutely! The eggplant and bacon mixture can be made a day ahead and refrigerated. Just make sure it's completely cooled before stuffing the chicken.

Tips and Techniques

The bacon provides plenty of salt and fat, so don’t over-season the dish. Also, letting the eggplant mixture cool completely before stuffing prevents the chicken from starting to cook prematurely and makes the stuffing easier to handle.

Ingredient Substitutions

  • bacon: turkey bacon or pancetta
  • eggplant: yellow squash or zucchini
  • mushrooms: diced bell pepper

Equipment Needed

  • Large skillet for cooking bacon and eggplant
  • Meat thermometer for checking doneness
  • Cookie sheet
  • Aluminum foil

Historical Context

Eggplant became popular in Louisiana cuisine through French and Mediterranean influences, and Cajun cooks embraced it for its ability to absorb the rich flavors of bacon and aromatics.