The chicken breast is stuffed with eggplant, broccoli rabe, roasted red peppers, mozzarella and fresh basil, topped with a white wine sauce.
- 1 bunch Broccoli Rabe
- 6 Tablespoons Olive Oil, Divided, Plus Extra To Drizzle On Chicken
- 2 cloves Garlic, Minced
- Salt And Pepper, to taste
- 4 slices Eggplant, Sliced Lengthwise
- 4 whole Boneless, Skinless Chicken Breasts
- 1 jar (12 Oz. Jar) Roasted Red Peppers
- 4 slices Mozzarella
- 1 bunch Basil
- ¼ cups Dry White Wine
- ½ cups Chicken Stock
- 1 Tablespoon Cornstarch
- 1 Tablespoon Butter
Cook broccoli rabe in boiling water until tender. Heat 3 tablespoons olive oil in a pan and brown the garlic. Add broccoli, salt, pepper and stir until coated. Put it aside to cool.
In the same cooking water you cooked the broccoli in, you can blanche the eggplant slices for about 1-2 minutes just to soften the slices. Take them out of the water and drain on a paper towel. (You can do this before you cook the broccoli.)
Cut a pocket or butterfly the chicken breast, making sure not to cut it in half. Salt and pepper the chicken breast and begin to layer the ingredients in the pocket: broccoli, eggplant, roasted pepper, mozzarella, basil leaves and a drizzle of olive oil. Close the chicken and either tie together with kitchen twine or secure with toothpicks to keep the filling from falling out during cooking.
In a large saute pan, heat 3 tablespoons olive oil and saute the chicken for about 15 minutes each side on medium high heat.
To make the white wine sauce, put the white wine and stock in a sauce pan and heat to a low boil. Lower the heat and add cornstarch, whisking away any lumps until the sauce thickens slightly. Cook for approximately 10 minutes. Whisk in butter to give the sauce a nice sheen.
Plate the chicken and pour the sauce over top. Garnish with fresh chopped basil.
Note: Please check each breast carefully when cooking. Depending on the thickness of the breast, the cooking time will vary. You don’t want to serve raw chicken—that’s not cool.