Chicken rolls with eggplant

Name: chicken rolls with eggplant
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g chicken breast; 8 to stick bacon approx. 150 g; 5 el olive oil; 2 onions shredded; 1 eggplant in small blocks; 1 tin can tomato paste 70 g; 1 bag potatoes wedges Tuscan (800 g, coolers)

A tasty recipe. The main course contains the following ingredients: poultry, chicken breast, bacon (about 150 g), olive oil, onions (chopped), aubergine (in small blocks), tomato puree (70 g), potatoes (wedges Tuscan (800 g and chilled)) .

Ingredients

Kitchen Stuff

cocktail sticks

Directions

Cut the chicken fillet lengthwise into 8 pieces.
Sprinkle with salt and pepper and wrap each piece in a slice of bacon.
Secure with a cocktail stick.
Heat 1 tbsp oil in a frying pan and fry the onion for 8 min.
Bake the aubergine for the last 5 min.
Pour the tomato puree through and pour 125 ml of hot water into the pan.
Cook the aubergine with the lid on the pan in 4 min.
Until done.
Season with salt and pepper.
In the meantime, heat 2 tbsp oil in a frying pan and fry the potatoes in 10 min.
Until golden brown and done.
Invite them occasionally.
In the meantime, heat the rest of the oil in a frying pan and fry the chicken for 8 minutes.
Times regularly.
Put the chicken fillet on 4 plates and serve with the vegetables and the potato wedges..