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Chicken Involtini alla Eggplant
A hearty Italian chicken involtini with artichoke hearts, porcini mushrooms and eggplant, finished with pecorino romano and fresh basil, served over penne.
Ingredients
Instructions
Season the chicken breast and grill it over medium-high heat until well browned, about 5 minutes.
Add the artichoke hearts, porcini mushrooms and eggplant, cooking until softened, about 7 minutes.
Stir in the pecorino romano, oregano and fresh basil for 3 minutes.
Cook the penne separately and drain.
Let the chicken simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the penne, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
