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1
A full chicken breast includes both sides of the breast.
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2
Separate the 4 whole breasts into 8 half breasts.
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3
Further, butterfly each of the breast halves and pound thin between wax paper sheets.
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4
Set aside.
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5
Peel and cut the eggplants into steaks.
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6
A steak is the eggplant cut lengthwise instead of across.
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7
It will give you nice long slices of eggplant.
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8
Make sure you have at least one steak for each butterflied and pounded chicken breast.
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9
Dredge both the eggplant steaks and chicken breasts in the seasoned flour.
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10
Saute the floured eggplant in the extra virgin olive oil until nicely browned on both sides.
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11
Drain on absorbent paper towels.
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12
After removing any excess Olive Oil, add the butter (except the 2 tablespoons) to the same pan and when melted and hot, saute the butterflied chicken breasts on both sides until nicely browned.
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13
Remove from the pan and hold in reserve.
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14
In that same pan add the Marsala Wine, tomatoes, onion, and a touch of salt and pepper.
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15
Simmer, stirring frequently allowing the mixture to reduce by almost 90% and resembles a thick syrup.
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16
Lower the heat and allow the pan to cool for a few minutes.
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17
Then cut the 2 tablespoons of butter into 6 small pieces and add to the Marsala in the fry pan, one piece at a time, stirring constantly so the sauce will not separate.
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18
When all the butter has been added, add the chopped parsley and stir in.
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19
To assemble, place a butterflied chicken breast on a sheet pan, top with a slice of Prosciutto, then a slice of sauteed eggplant and finally a slice of Mozzarella Cheese.
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20
Place under a broiler until the Mozzarella begins to melt.
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21
Serve with the sauce ladled on top and a side of plain buttered pasta.
