Chicken Involtini with Soft Polenta

Cut eggplant lengthways into 8 x 5mm-thick slices. Brush both sides of eggplant with 1 tablespoon oil. Heat a large frying pan over medium-high heat. Add eggplant. Cook, in batches, for 2 minutes each side or until golden. Transfer to a plate.

Cut each chicken breast in half horizontally to form 2 thin fillets. One at a time, place each fillet between 2 sheets of plastic wrap. Pound gently until 5mm thick (see Notes). Top with eggplant and mozzarella. Roll up to enclose filling. Tie with kitchen string to secure.

Heat remaining oil in frying pan over medium-high heat. Add chicken. Cook for 4 minutes, turning occasionally, or until browned all over. Add pasta sauce and 3/4 cup cold water. Cover. Bring to a simmer. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is cooked through.

Meanwhile, place stock in a saucepan over high heat. Bring to the boil. Reduce heat to low. Gradually stir in polenta. Cook, stirring constantly, for 5 to 6 minutes or until polenta has softened. Season with pepper.

Transfer chicken to a board. Remove string and discard. Slice chicken into rounds. Serve chicken and sauce with polenta.