Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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