Chicken Stuffed with Creamy Eggplant Parmigiana

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This recipe is a little twist on my Chicken Stuffed with Eggplant Parmigiana and Herb Sauce recipe. Simply delicious!

Serves 4



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

Preheat the oven to 350. Season the chicken breasts with salt and pepper. Cut a slit in which one of the breasts, forming a pocket. Open the "pocket" of the chicken breast and stuff with about 2 tablespoons of the eggplant mix. Top the mix with 1 tablespoon of cream cheese. Close it, securing each breast with 3 or 4 toothpicks.

Transfer the stuffed chicken breasts to a greased ovenproof dish and bake it for about 30 minutes, or until the chicken is cooked and the cream cheese 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.


If you are not sure about how to cut a slit in the chicken breast and stuff it, you can watch the tutorial video that is available in the blog too!

Nutrition Facts:

Amount Per Serving - Calories 566.9 - Total Fat 30.9 g - Cholesterol 138.7 mg - Sodium 352.0 mg - Potassium 946.3 mg - Total Carbohydrate 12.9 g - Dietary Fiber 2.5 g - Sugars 2.8 g - Protein 57.7 g

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