Eggpland Wrapped Chicken with Wine Sauce

Have you ever wondered what to do with those boneless chicken thighs?

Here is a new idea. Why not wrap them in eggplant?

 

Slice the eggplant lengthwise in 8 strips. Shave off the skin on the 2 outside slices so they resemble the rest.  Place 2 at a time on a plate and microwave for 1 minute so they are pliable.

 

Wrap the eggplant around the chicken and secure with short bamboo skewers. Place the rolls seam-side down in a greased casserole dish (layer the bottom of the casserole dish with thick onion slices)

Top the rolls with 2 slices of cooked drained bacon

(I have some in my freezer that I cooked earlier this month) 

Bake at 350 degrees for 40 minutes.

In a small saucepan, add:
1 cup of dry white wine
2 tablespoons of dried currants
2 dried apricots sliced
3 peppercorns

Simmer for about 20 min. Remove peppercorns.  Puree with a hand blender.  Add 1/4 cup of coloured minced bell pepper and 1 tablespoon of old fashioned dijon mustard.
To serve: arrange onions on the bottom, add rolls and top with sauce.