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1
Cook broccoli rabe in boiling water until tender.
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2
Heat 3 tablespoons olive oil in a pan and brown the garlic.
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3
Add broccoli, salt, pepper and stir until coated.
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4
Put it aside to cool.
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5
In the same cooking water you cooked the broccoli in, you can blanche the eggplant slices for about 1-2 minutes just to soften the slices.
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6
Take them out of the water and drain on a paper towel.
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7
(You can do this before you cook the broccoli.)
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8
Cut a pocket or butterfly the chicken breast, making sure not to cut it in half.
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9
Salt and pepper the chicken breast and begin to layer the ingredients in the pocket: broccoli, eggplant, roasted pepper, mozzarella, basil leaves and a drizzle of olive oil.
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10
Close the chicken and either tie together with kitchen twine or secure with toothpicks to keep the filling from falling out during cooking.
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11
In a large saute pan, heat 3 tablespoons olive oil and saute the chicken for about 15 minutes each side on medium high heat.
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12
To make the white wine sauce, put the white wine and stock in a sauce pan and heat to a low boil.
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13
Lower the heat and add cornstarch, whisking away any lumps until the sauce thickens slightly.
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14
Cook for approximately 10 minutes.
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15
Whisk in butter to give the sauce a nice sheen.
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16
Plate the chicken and pour the sauce over top.
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17
Garnish with fresh chopped basil.
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18
Note: Please check each breast carefully when cooking.
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19
Depending on the thickness of the breast, the cooking time will vary.
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20
You dont want to serve raw chickenthats not cool.
