Eggplant and Mozzarella Stuffed Chicken Breast

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Stuffed with roasted eggplant and melted mozzarella cheese, baked to golden perfection for a satisfying keto meal. This Mediterranean-inspired keto recipe (low carb), ready in about 55 minutes, pairs chicken breasts, eggplant, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces, boneless and skinless, about 6 oz each chicken breasts
1 medium, diced into 1/2-inch cubes eggplant
1 cup shredded mozzarella cheese
3 cloves, minced garlic
3 tbsp olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh basil leaves

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Instructions

Step 1: Preheat oven to 375°F (190°C). Toss 1 medium diced eggplant with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano; spread on a baking sheet and roast for 20 minutes until tender and golden.
Step 2: Slice a deep pocket into each of the 4 boneless, skinless chicken breasts without cutting all the way through.
Step 3: Stuff each chicken breast pocket with a quarter of the roasted eggplant mixture and 1/4 cup shredded mozzarella cheese; secure with toothpicks if needed.
Step 4: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat; sear the stuffed chicken breasts for 3 minutes on each side until golden brown.
Step 5: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the chicken reaches an internal temperature of 165°F and cheese is melted.
Step 6: Sprinkle 1/4 cup chopped fresh basil leaves over the cooked chicken before serving for a fresh herbal note.