Chicken Sorrentino with Prosciutto and Eggplant

Chicken Sorrentino with Prosciutto and Eggplant ingredients

• 4 (6 oz each) boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 4 tbsp olive oil
• 1 medium (about 1 lb) eggplant
• 1 tsp salt
• 2 cups marinara sauce
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 8 thin prosciutto slices
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup Parmesan cheese, grated
• to taste salt
• to taste black pepper

How to make Chicken Sorrentino with Prosciutto and Eggplant

1. Preheat your oven to 375°F (190°C). Slice the medium eggplant into 1/2-inch thick rounds. Lay them on a baking sheet, sprinkle generously with 1 teaspoon salt, and let them sit for 20 minutes to draw out moisture. Pat them thoroughly dry with paper towels before proceeding.
2. Prepare a breading station: Place 1/2 cup all-purpose flour in one shallow dish, 2 beaten eggs in a second, and 1 cup Panko breadcrumbs in a third. Pound the 4 chicken breasts to an even 1/2-inch thickness, then season with salt and pepper.
3. Dredge each chicken breast first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in Panko breadcrumbs, pressing gently to adhere.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the breaded chicken breasts for 3-4 minutes per side until golden brown, then remove and set aside. Repeat with the remaining 2 tablespoons of olive oil and chicken if necessary.
5. In a small bowl, combine the 2 cups marinara sauce with the 2 minced garlic cloves and 1/4 cup chopped fresh basil. Spread a thin layer of this sauce on the bottom of a 9x13 inch baking dish.
6. Arrange the seared chicken breasts over the sauce in the baking dish. Top each chicken breast with 2 slices of prosciutto and several slices of the dried eggplant.
7. Cover the eggplant and prosciutto with slices of 8 ounces fresh mozzarella cheese. Spoon the remaining marinara sauce over the chicken and mozzarella, ensuring all pieces are well-covered.
8. Sprinkle the 1/4 cup grated Parmesan cheese over the top. Bake for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature), the cheese is melted and bubbly, and the edges are lightly golden.
9. Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh basil, if desired, and serve hot.

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