Wednesday, April 2, 2008

Chicken & Eggplant Roulades

20 min. prep and cook time

this one was tasty.

1 (1-Pound_ eggplant, cut lengthwise into 8 slices
1/2 cup crumbled fat-free feta cheese
1 canned water packed artichoke hearts, drained and chop
4 tablespoons thinly slice fresh basil
1 (10oz) package of sliced grilled chicken breast (I used deli style oven gold breast, cut in 1/4 each and used 3/4 of a pound)
1 cup Italian-Style crush tomatoes

1. Spray the broiler rack with olive oil nonstick spray and preheat the broiler. Place the eggplant in one layer on the broiler rack and lightly spray with olive oil nonstick spray. Broil 6 inches from the heat until lightly browned about 4 min. ( I did mine in the BBQ) Place the eggplant on a work surface and let cool.

2. Meanwhile, combine the cheese, artichoke hearts and 2 tablespoons of the basil in a small bowl.

3. Place 1/4 cup of the chicken onto one short end of each eggplant slice. Top each portion of chicken with about 2 tablespoons of the cheese mixture and roll up. place seam side down, in a shallow microwavable dish. Top with the crush tomatoes and the remaining basil. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on High 4 minutes.

1 comment:

Pat said...

Diana this sounds so yummy. I am going for sure try this one.