Chicken with Eggplant and Sundried Tomatoes


  • 1 chicken breast thinly sliced

  • 2 oz., Pine Nuts

  • 2 oz. Green Olives

  • 2 oz. Sun Dried Tomatoes

  • Parsley, chopped

  • 1 Eggplant

  • 2 Shallots

  • 1/2 c. Dry White Wine

  • 1 Clove Garlic

  • Extra Virgin Olive Oil

  • Salt

  • Pepper


  1. Chop olives with tomatoes, pine nuts, garlic and parsley.

  2. Sprinkle on the chicken's slices and roll them.

  3. Close the rolls with a tooth pick

  4. Chop the shallots and cook them in oil for 2 minutes, add the eggplant diced, salt, pepper and cook for 10 min.

  5. Remove the eggplant from the pan and brown in the same pan the rolls, add the wine, let the alcohol evaporate, add salt and pepper and cook for 10 min.

  6. Add the eggplant in the pan and serve the rolls sprinkled with chopped parsley.