Trim the eggplants, cut them into large cubes, and grill them on a hot grill pan brushed with olive oil and sprinkled with salt.

Toast the rustic bread cubes as well.

Wash the celery stalks, remove the strings, and slice them thinly.

Clean and chop the red onion. In a wok, heat a little olive oil and sauté the celery and onion.

Add the olives, caper berries, and blanched almonds (toasted and roughly chopped).

When everything is well sautéed, add the eggplant and fresh basil. Cook over high heat, adding the sugar and white wine vinegar.

Finish cooking and let cool.

Now, wash and pound the chicken breasts to flatten them.

Prepare the filling by placing the washed, cleaned, and roughly chopped cherry tomatoes, sun-dried tomatoes in oil, blanched almonds, pitted green olives, and fresh basil into a food processor. Season with salt and blend.

Cut the buffalo mozzarella into cubes. Assemble the rolls by placing a layer of filling and a piece of mozzarella on each chicken slice, then roll up and secure with a toothpick after dredging in flour.

Heat olive oil in a deep skillet and add the chicken rolls when hot to sear the meat.

Once the rolls are seared, deglaze with white wine and season with salt. Finish cooking, covering the skillet with a lid.

Serve. If you have leftover filling, use it as an appetizer with the crispy bread cubes.