Name: Grilled Eggplant-Feta Stuffed Chicken Breasts
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts (about 8 ounces each); 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill; 2 teaspoons harissa; 1 teaspoon ground cumin; Kosher salt and freshly ground pepper; 1 Japanese eggplant, sliced; 3/4 cup cooked bulgur; 1 plum tomato, diced; 1/2 cup crumbled feta; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh mint; 1 tablespoon fresh lemon juice

Directions

Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
Make the filling: Whisk 1/4 cup olive oil, the harissa, cumin and a pinch each of salt and pepper in a bowl. Brush the eggplant with some of the harissa oil. Brush the grill grates with olive oil. Grill the eggplant until tender, 1 to 2 minutes per side. Meanwhile, mix the bulgur, tomato, feta, parsley, mint, lemon juice and remaining 1 tablespoon olive oil in a separate bowl; season with salt and pepper.
Season the pounded chicken on both sides with salt and pepper and brush with half of the remaining harissa oil; top with the eggplant and bulgur mixture, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining harissa oil.
Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

Photograph by Ralph Smith

Grilled Eggplant-Feta Stuffed Chicken Breasts

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages