This turned out pretty bloody good. And it’s cheap! So, enjoy. I’m sharing.
Ingredients
Most of these things I already had either in the cupboard or the fridge. It’s even cheaper if you take the two chicken breasts out of a bulk pack that you’d bought earlier.
- Two large chicken breasts
- One onion
- One lebanese eggplant (the long, skinny ones)
- Breadcrumbs
- Grated dried parmesan cheese
- Approx 4 tbsp stuffed olives
- Approx 2 tbsp green chili pickle (I use Fern’s)
- A handful of fresh parsely
- Olive oil
- 1 x tin of cream of mushroom soup
- Salt
- Pepper
- Toasted sesame oil
Method
Preheat oven to approx 180 degrees.
Slice up the onions fairly finely, and throw them into a hot frying pan with a bit of the olive oil. While they’re cooking, chop up (small) the lebanese eggplant and throw that in as well. Cook them down. Add a scattering of salt and pepper, and a touch of toasted sesame oil.
You want these to cook til they’re soft. When they’re done, put them into a large bowl.
Cover with a large scattering of breadcrumbs and parmesan cheese, throw in the olives and chili pickle, and the chopped parsley. Mix well. Add more breadcrumbs and let sit for about five or ten minutes (good time to hit twitter or read a blog or two).
Carefully slice the chicken breasts lengthwise through the centre, leaving a “hinged” edge and being careful not to cut right through them. You want a top piece and a bottom piece, so don’t cut them in half!
Squeeze and press the filling into each breast, about half each. Just shove it in. Being rough is the fun of it. Then Plonk them into a small baking dish, top and smear with the mushroom soup, as evenly as you can see, but don’t get anal about it.
Cover with foil (shiny side down, of course!) and bake for approx. half an hour or so.
This is excellent, and suuuper spicy. If you don’t like a right spicy kick in your food, you might want to consider leaving the chili pickle out. We ate this with potatoes cut up and thrown in some oil and oregano til they were soft yet crispy, and some steamed vegies like peas etc.
If you make it, I’d love to hear what you think.
