Grilled Eggplant-Feta Stuffed Chicken Breasts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 544
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 57
- Cholesterol
- 182
- Sodium
- 1071
- Total: 50 min
- Active: 40 min
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.