Method

1) Pre-heat the broiler to its highest setting.
2) Place the eggplant slices on a baking tray. Drizzle over some olive oil and broil for 5 minutes on each side or until golden.
3) Place the chicken breasts on a board. If too thick, flatten them by placing between 2 sheets of non stick baking parchment paper and gently bashing with a rolling pin.
4) Spread each chicken breast with sun dried tomato paste, then an eggplant slice and top with a few basil leaves and a sprinkling of salt and freshly ground black pepper and crushed garlic.
5) Roll up firmly and secure with a cocktail stick. Brush with a little beaten egg and sprinkle with breadcrumbs or matzah meal.
6) Place the spirals on a baking tray.
7) Preheat the oven to 400 F.
8) Cook for 25 - 30 minutes or until thoroughly cooked.
9) To make the dressing, roast the pine nuts in a dry frying pan for 2 - 3 minutes. They will cook fast so keep an eye on them. Remove immediately and transfer to another dish.
10) Place the pine kernels, basil and garlic in the food processor. Blitz together so that it forms a paste. Gradually add the olive oil and season to taste.

To serve the stylish way: Place the chicken spirals on a warmed plate. Drizzle over some basil dressing and garnish with sliced grape tomatoes and sprigs of basil.