| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 6 |
|
Minced garlic cloves |
| 2 |
|
Sliced yellow onions |
| 1 |
ts |
Red pepper flakes |
| 2 |
|
Zucchini – diced |
| 2 |
|
Yellow squash – diced |
| 1 |
lg |
Eggplant – diced |
| 1 |
|
Red bell pepper – diced |
| 1 |
|
Green pepper – diced |
| 1 |
|
15 oz. can diced tomatoes |
| 1/2 |
c |
Chopped parsley |
| 2 |
lg |
Eggplants – sliced |
| 1/2 |
c |
Basil – chopped |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Shredded mozzarella cheese |
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts |
| 4 |
|
Roasted red bell peppers |
| 1/4 |
c |
Olive oil |
| 2 |
|
Minced garlic cloves |
| 2 |
tb |
Chopped basil |
INSTRUCTIONS
CHICKEN
Directions: To prepare the filling - In a large saut. pan heat the olive
oil. Add the garlic and onions and saut. briefly. Add the pepper flakes,
zucchini, squash, eggplant, red bell pepper, and green pepper. Cook for 10
minutes, stirring often to release flavors. Add the diced tomatoes and let
simmer over medium heat for 1 hour. Season with salt and pepper and finish
with stirring in the parsley and basil. To prepare the sliced eggplant,
brush the slices with olive oil and place on a grill, cook on both sides
until soft.
To assemble ring - Spray a large tube pan with non-stick spray. Lay the
grilled eggplant slices in the pan, allowing them to hang over the edge of
the pan. Spoon the filling into the lined pan and layer with mozzarella
cheese. Enclose the filling by folding over the eggplant flaps. Bake at 400
degrees for 20 minutes. Allow to rest for 5 minutes. Unmold gently and
serve either hot or cold with the grilled chicken.
Chicken - Cut a pouch into the chicken breast. Season with salt, pepper and
olive oil. Combine the chopped bell pepper, garlic, olive oil and basil.
Fill the pouch with the filling. Secure flap either with a skewer or try
using uncooked spaghetti. Place on grill for 3-4 minutes per side.
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