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Home » Culture » Recipes » Meat and Poultry » Chicken Rolls with Eggplant and Cheese

Chicken Rolls with Eggplant and Cheese

Chicken rolls with eggplant and cheese



Cut the eggplant into very thin slices, sprinkle salt on them and leave them to rest for half an hour so that all the liquid disappears. Using the butter, brown the chicken breasts on both sides in a frying pan and put them to one side. Slice the onion into large pieces and heat them in a little oil with the vegetable stock on a medium heat until they have browned. Roll the chicken in the eggplant, onions and the cheese slices. Heat some more butter and cook the rolls in it until the cheese has melted, turning them round every so often.


45 minutes