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1
Preheat oven to 400 degrees F.
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2
Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch.
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3
Season the chicken with the salt.
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4
Spread the flour on a plate.
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5
Lightly dredge the chicken in flour, tapping off the excess.
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6
Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat.
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7
When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side.
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8
Remove the chicken to a plate.
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9
Increase the heat to medium, and add the eggplant slices to skillet.
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10
Brown on both sides, about 3 minutes per side.
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11
Remove the slices to a plate lined with paper towels to drain.
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12
Discard the oil in skillet, and set it over medium-high heat.
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13
Add the remaining 3 tablespoons butter.
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14
When the butter is melted, pour in the white wine and bring to a boil.
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15
Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer.
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16
Lay a slice of ham over each chicken breast.
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17
Dollop about 2 tablespoons marinara on top of each piece of ham.
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18
Drop the remaining marinara in the spaces between the chicken breasts to make the sauce.
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19
Layer the sliced cheese on top of the sauce.
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20
Sprinkle the grated cheese over top.
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21
Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.
