Stuffed Italian-style Chicken
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 8 Chicken breasts (butterflied)
- ⅜ cup olive oil
- ⅜ cup Nut oil
- ¼ cup extra-virgin olive oil
- ¼ cup unsalted butter
- 1 Tbsp balsamic vinegar
- 2 small onions (sliced finely)
- 1 Red onion (sliced finely)
- 1 cup cherry Tomatoes (with stalks intact)
- 0.333 cup salad Tomatoes (finely diced)
- 1 Eggplant (sliced vertically on a mandolin roughly 1 cm thick)
- rosemary (to garnish)
- 1 Tbsp rosemary (finely chopped)
- salt
- peppers
Preparation steps
1.
Heat half of the olive oil with the butter in a large saucepan over a medium heat until the butter stops foaming.
2.
Add the onions and saute the onions for 6-7 minutes stirring occasionally until they start to soften and turn brown.
3.
Add the diced tomatoes and continue to cook for 3-4 minutes. Add the balsamic vinegar and season to taste. Reserve to one side.
4.
Pre-heat the oven to 180°C | 350F | gas 4.
5.
Arrange long slices of aubergine in the middle of the butterflied chicken breasts and fold the chicken
6.
back over to create 'sandwiches. '
7.
Place a sprig of rosemary on the top of each sandwich and tie with string to secure well. Brush all over with the groundnut oil and season well.
8.
Heat a large ovenproof frying pan over a medium-high heat for 1-2 minutes until hot and then sear the chicken sandwiches for 3-4 minutes, until golden all over.
9.
Meanwhile, arrange the cherry tomatoes on a lined baking sheet and drizzle with the extra-virgin olive oil and season. Pre-heat the grill to hot.
10.
Transfer to the oven and cook until the chicken breasts are firm yet springy to the touch and the aubergine inside is soft; usually 10-12 minutes.
11.
Place the cherry tomatoes under the grill until the skins start to peel away; 5-6 minutes.
12.
Reheat the onions and tomato mixture, stir in the chopped rosemary and arrange on serving plates.
13.
Top with two of the chicken 'sandwiches' and arrange a few of the cherry tomatoes around the edge of the plate.
