![Roulés de poulet farcis aux saveurs du sud et son millefeuille d'aubergines / Southern stuffed chicken rolls and eggplant millefeuille Roulés de poulet farcis aux saveurs du sud et son millefeuille d'aubergines / Southern stuffed chicken rolls and eggplant millefeuille](http://media.paperblog.fr/i/580/5805562/roules-poulet-farcis-saveurs-sud-millefeuille-L-t7mNC1.jpeg)
When it's summer I love eating seasonal products and cooking them like in the south of France. Tomatoes, eggplants, olives, basil... it's like I am already over there!! This delicious dish feels like the south and you can realize it in two distinguish steps (so you can also do them separately) first the eggplant millefeuille with ricotta than the stuffed chicken rolls. It's a real treat! Ingredients (for 4 persons):-4 chicken breasts-4 eggplants-12oz of ricotta-3,5oz of parmesan-2 eggs-2oz of pin nuts-8 slices of dried tomatoes-3 garlic cloves-12 pitted black olives-1 bunch of basil-olive oil-1 cup of tomato coulis -4 tablespoons of sea salt-salt, pepperCut the eggplants lengthwise in thick slices than place them in a dish and spread sea salt to drain them at least 30 minutes. Once drained, wipe them with paper towel. Preheat the oven at 390°C. Put the eggplant slices on a baking shit, brush them with olive oil and grill them for more or less 15 minutes and turn them over so they can be golden on both sides. Absorb the excess of grease with a paper towel and put them aside.In a pan with the olive oil brown the minced garlic with the pin nuts and once golden add 3/4 of minced basil, ricotta, parmesan and the eggs. Mix well. Season with salt and pepper. Preheat the oven at 390°F. In one or two dishes put 4 shits of greaseproof paper and on top of each 4 slices of eggplants well separated. Spread the ricotta batter on each slices and cover with a slice of eggplants and repeat until you have re-formed the 4 eggplants and then finish with a tablespoon of tomatoe coulis. Cook for 30 minutes. Open the chicken breast lengthwise at the 2/3. Put in each 3 leaves of basil, 2 slices of dried tomatoes and 3 black olives cut in half. Close back the chicken by rolling them firmly in cling film and close each one to be hermetically sealed on both sides. Put the 4 chicken rolls in simmering water and cook them for 15 minutes and be sure the water doesn't boil. Before you take the chicken out, check if it's cooked with a knife. Then take them out delicately of their films and cut them in thick slices. Put the slices in the plates, add paper and then serve with the eggplant and the rest of the tomatoe coulis.
![Roulés de poulet farcis aux saveurs du sud et son millefeuille d'aubergines / Southern stuffed chicken rolls and eggplant millefeuille Roulés de poulet farcis aux saveurs du sud et son millefeuille d'aubergines / Southern stuffed chicken rolls and eggplant millefeuille](http://media.paperblog.fr/i/580/5805562/roules-poulet-farcis-saveurs-sud-millefeuille-L-dxuoq5.jpeg)
![Roulés de poulet farcis aux saveurs du sud et son millefeuille d'aubergines / Southern stuffed chicken rolls and eggplant millefeuille Roulés de poulet farcis aux saveurs du sud et son millefeuille d'aubergines / Southern stuffed chicken rolls and eggplant millefeuille](http://media.paperblog.fr/i/580/5805562/roules-poulet-farcis-saveurs-sud-millefeuille-L-80Gb0t.jpeg)