Chicken Eggplant Prosciutto Roll Ups

This is of course based off my Steak and Prosciutto Roll Ups, except using chicken and with the addition of fried eggplant to really give it that similarity to the old Eggplant Parmigiana I used to love so much. These are made with my Homemade Passata and are awesome fun to get the kids helping out in the kitchen and more interested in their food. You can secure with either string or toothpicks, although toothpicks are generally easier, more convenient and much more fun for kids. My son always has awesome fun spearing these with the toothpicks!

You can eat these as is which is what we do, or serve them over your favourite pasta replacement. Zoodles would be brilliant with these but some other great options are spaghetti squash, shredded cabbage, or konjac noodles.  A sprinkle of parmesan cheese on top to finish the dish and you’ve got a great meal! The majority of the carbs here will be from the sauce, so you can always just have less sauce to keep the carbs lower.

 

Chicken Eggplant Prosciutto Roll Ups – Serves 4

 

8 chicken thigh fillets

½ eggplant cut into 8 slices lengthways

8 slices prosciutto

½ quantity Homemade Passata get the recipe HERE

4 tbsp fresh grated parmesan and optional parmesan to serve

½ cup thickened cream

4 tbsp olive oil

100g butter

 

Heat half the butter and olive oil in a pan over medium high heat. Fry eggplant slices until nicely coloured on both sides and cooked.

Pound thigh fillets with a meat mallet to get a bigger piece easier for rolling. Line a chicken thigh with 1 piece of eggplant, 1 piece of prosciutto and then sprinkle with ½ tablespoon of parmesan. Roll up and secure with toothpicks or kitchen string. Repeat with remaining chicken.

Heat remaining butter and olive oil in frying pan over high heat and sear chicken roll ups. Remove to a roasting dish or similar. Add in homemade passata, turn chicken to coat and spread passata evenly. Bake in the oven at 200C for 20 minutes. Remove and take out chicken to a plate and remove toothpicks or string.

Add cream to sauce in roasting dish and mix well to combine. Add back chicken and carefully turn to coat evenly. Divide chicken and sauce between 4 plates and top with more parmesan cheese. You could serve this with a side but I find the chicken roll ups and sauce filling enough on their own!

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Flatten your chicken
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Layer your eggplant and prosciutto
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Roll it and toothpick it
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Sear in a hot pan
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Chicken in dish, add sauce, in the oven
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Out of the oven, chicken done

 

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Add cream to sauce, on the plate
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Cut open the awesomeness
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Sprinkle of parmesan cheese, ready to eat!

 

Nutritional Info:

Cals – 930

Fat – 77.9g

Protein – 41.8g

Total Carbs – 14.3g

Fibre – 3.1g

Sugars – 8.8g

Net Carbs – 11.2g

 

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