Pollo Sorrentino -- Chicken with Prosciutto, Eggplant and Mozzarella

1. 1

   A full chicken breast includes both sides of the breast.

2. 2

   Separate the 4 whole breasts into 8 half breasts.

3. 3

   Further, butterfly each of the breast halves and pound thin between wax paper sheets.

4. 4

   Set aside.

5. 5

   Peel and cut the eggplants into steaks.

6. 6

   A steak is the eggplant cut lengthwise instead of across.

7. 7

   It will give you nice long slices of eggplant.

8. 8

   Make sure you have at least one steak for each butterflied and pounded chicken breast.

9. 9

   Dredge both the eggplant steaks and chicken breasts in the seasoned flour.

10. 10

    Saute the floured eggplant in the extra virgin olive oil until nicely browned on both sides.

11. 11

    Drain on absorbent paper towels.

12. 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.

13. 13

    Remove from the pan and hold in reserve.

14. 14

    In that same pan add the Marsala Wine, tomatoes, onion, and a touch of salt and pepper.

15. 15

    Simmer, stirring frequently allowing the mixture to reduce by almost 90% and resembles a thick syrup.

16. 16

    Lower the heat and allow the pan to cool for a few minutes.

17. 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.

18. 18

    When all the butter has been added, add the chopped parsley and stir in.

19. 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.

20. 20

    Place under a broiler until the Mozzarella begins to melt.

21. 21

    Serve with the sauce ladled on top and a side of plain buttered pasta.

* Per serving · 4 servings · Values may vary.