Egg Plant Provolone Stuffed Chicken Breasts
9 oz chicken breast; cut in half lengthwise and pounded to 1/8 inch thickness
1 clove garlic, minced
2 thin slices provolone cheese
1 cup egg plant, sauté for 5 minutes in hot skillet sprayed with cooking oil
10 oz diced tomatoes with green chili peppers
1/8 cup Italian style bread crumbs
1 tbsp soy sauce
Salt & pepper
Salt and pepper each side of chicken breast. Place a slice of cheese and ¼ cup egg plant on each half of the chicken. Roll and secure with toothpicks. Place the rolled chicken breasts in small saucer and add soy sauce. Roll the breasts to cover and let stand in fridge for one hour.
Preheat oven to 350°
Roll the soaked chicken in bread crumbs and place in lightly greased hot cast iron skillet. Cook over medium high heat for three minutes per side. Place in oven and cook at 350° for 20 minutes.
In small sauce pan combine tomatoes and remaining egg plant and heat till hot. Spoon over chicken and serve with favorite side dish.
© Crackerberries 2013
