Babaganoush-Stuffed Chicken Rolls
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Ingredients
For the Chicken Rolls:
4 boneless, skinless chicken breasts
1 cup babaghanoush (store-bought or homemade)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
2 tablespoons olive oil
B For the Tomato-Cucumber Salad:
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh mint
Salt and pepper, to taste
For the Tahini Drizzle:
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons water
1 small garlic clove, minced
Salt, to taste -
Methods
Step 1: Prepare the Chicken Rolls
Preheat the oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/4 inch).
In a small bowl, mix the babaghanoush, crumbled feta, parsley, smoked paprika, cumin, salt, and pepper.
Spread an even layer of the babaghanoush mixture over each chicken breast.
Carefully roll up each chicken breast and secure with toothpicks or kitchen twine.
Step 2: Cook the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken rolls on all sides until golden brown (about 2-3 minutes per side).
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 3: Prepare the Salad
In a medium bowl, combine the cherry tomatoes, cucumber, red onion, lemon juice, olive oil, mint, salt, and pepper. Toss well and set aside.
Step 4: Make the Tahini Drizzle
In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and salt until smooth. Add more water if needed to reach a drizzleable consistency.
Step 5: Serve
Remove the chicken rolls from the oven and let them rest for 5 minutes.
Slice the rolls into medallions and serve with the tomato-cucumber salad on the side.
Drizzle the tahini sauce over the chicken rolls and garnish with additional parsley or mint, if desired.
Tips:
For a gluten-free option, ensure your babaghanoush is made without added wheat products.
Pair this dish with warm pita bread or a side of couscous for a complete meal.
