1645. EGGPLANT and BACON-STUFFED CHICKEN BREAST

3 large chicken breast butterflied (with a pocket)
6 bacon slices cut up in pieces
1 large onion chopped
4 cloves garlic minced fine
1 eggplant cubed
black pepper to taste
1 cup chopped mushrooms (optional)

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.

In a large skillet, fry bacon real good (crisp).

Add the onion & garlic & saute for a while until onions are clear. Add the eggplant (& mushrooms if using) and cook down 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.)

Preheat oven to 350 degrees.

Season the chicken breast or catfish filets with your choice of Tony's, any Cajun Seasonings or salt and black pepper. You could even use red pepper flakes. The author does not use salt as she finds the bacon to be salty enough for the whole dish. Let the mixture cool and stuff the three breast with the stuffing of eggplant & bacon.

Put foil on a cookie sheet, sprayed the foil first, then layered the breast on cookie sheet.

Bake the chicken at 350 degrees for an 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.


bacon recipe courtesy of: Alberta (Bert) LeBlanc, Real Cajun Recipes, May 28, 2004