Chicken breast rolls with eggplant and pepper
4 servings
120 minutes
Chicken breast rolls with eggplants and peppers are an elegant dish of Italian cuisine, combining the tenderness of chicken meat, the velvety texture of fried eggplants, and the freshness of sweet peppers. The origins of this recipe trace back to Mediterranean culinary traditions where simplicity of ingredients meets rich flavors. Orange juice adds a light citrus note to the meat, while feta cheese adds a tangy touch. The rolls are baked until golden brown while retaining their juiciness inside. They can be served as a main dish accompanied by a light salad or a glass of white wine. This is an ideal choice for a festive dinner or a cozy family evening when you want to enjoy the harmony of flavors and aromas.
1
Cut the chicken breasts into thin slices and pound them on both sides. In a large container, pour 50 ml of orange juice at the bottom, layer the pounded meat alternately, salting and pouring 50 ml of juice on each piece. Refrigerate for 2-3 hours.
- Chicken breast: 4 pieces
- Orange juice: 250 ml
- Salt: to taste
2
Slice the eggplants into flat strips and fry on both sides in vegetable oil. Cut the bell pepper into small cubes and mix with Sirtaqi cheese. Place the fried eggplants and 1/4 of the pepper and cheese mixture on the beaten chicken breasts, roll tightly into a roulade, and tie with string.
- Eggplant: 3 pieces
- Vegetable oil: 200 ml
- Bell pepper: 1 piece
- Feta cheese: 50 g
3
Grease a deep tray with vegetable oil, place the rolls in it, and bake in a preheated oven at 170-180 degrees for 1.5 hours. Remove the cooked rolls from the strings, let them cool slightly (for about 5-7 minutes), and serve whole or sliced.
- Vegetable oil: 200 ml
