Mushroom-Stuffed Five-Spice Chicken Breasts with Eggplant

Ingredients

• Vegetable oil
• Salt
• 5.5 tablespoon(s) unsalted butter
• 0.75 teaspoon(s) five-spice powder
• Freshly ground pepper
• 0.5 pound(s) white mushrooms
• 2 scallions
• + 2 more ingredients
• • 4 6- to 7-ounce boneless chicken breasts
  • 2 pound(s) eggplant

Sprinkle the eggplant slices on both sides with salt and let stand for 1 hour. Meanwhile, in a small bowl, blend 4 tablespoons of the butter with 1/2 teaspoon of the five-spice powder and season with salt and pepper. In a medium skillet, melt the remaining 1 1/2 tablespoons of butter. Add the mus...

View full recipe at Food & Wine