4 large, thin slices eggplant
Salt and pepper to taste
1/4 cup balsamic vinegar
4 Tbsp. olive oil, divided
2 large lemons
4 medium dried dates, chopped
4 boneless, skinless chicken breasts
2 cups fennel, very thinly sliced
1/4 cup honey
1/3 cup goat cheese, crumbled
Preheat oven to 400 degrees. Place eggplant slices in a shallow dish and sprinkle with salt and pepper, then drizzle with the balsamic vinegar and half of the olive oil. Set aside.
Zest each lemon and set the zest aside. Remove rind from lemons and chop. Mix with the dates in a small bowl. Slice a pocket into the side of each chicken breast and stuff with the date and lemon mixture. Press equal amounts of the lemon zest onto the top of each chicken breast. Wrap each chicken breast with a slice of eggplant, making sure to cover the pocket opening and tuck the ends of the eggplant underneath the chicken breast.
Brush 1 tablespoon of the olive oil onto a foil-lined baking sheet and add the wrapped chicken. Bake for 25 minutes or until done.
While the chicken bakes, cook fennel, remaining olive oil, salt and pepper in a medium saucepan, covered, on medium low heat, stirring occasionally.
To serve, top with fennel, drizzle with honey and sprinkle with goat cheese. Serves four.