CHICKEN and BABAGHANOUJI WELLINGTON .

Slice an eggplant lengthwise , rub with garlic mince  and bake in a preheated oven on 160deg

 Spoon out the middle of the eggplant and mix with 250 gm of creamed cheese and  freshly chopped coriander , cracked black pepper to season .....join the 2 eggplant halves together .Place in refrigerator to set .

 Butterfly 2 chicken breast fillets and flatten with a mallet .
Then line the fillets with prosciutto .

 Place the fillets side by side overlapping a little , lay the eggplant on the fillet .

 Fold the chicken fillet over to enclose the eggplant .

 Then wrap the whole chicken parcel in the remaining prosciutto slices .
Sprinkle your work bench with fine breadcrumbs and lay 2 sheets of puff pastry on top , then brush the inside of the pastry with beaten egg white and a sprinkle a light covering of fine breadcrumbs on top .

Fold the pastry firmly around the chicken parcel , trimming where necessary .

Dock the top and sides of pastry with a fork ..

 

Once prepared this can be frozen till ready to be used , or place in a well preheated oven on 160 deg C for 45 minutes .
place a sheet of baking paper loosely over the pastry case once it turns golden brown , and proceed to cook through .
The  eggplant and cream cheese work really well together