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RAISIN-PINE NUT VINAIGRETTE:.
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Combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes, then drain.
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Heat 1 tablespoon oil in small skillet over medium heat.
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Add shallots, garlic, and anchovy fillets; saute until shallots are tender, about 4 minutes.
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Transfer to medium bowl; mix in raisins and vinegar.
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Add 1/2 cup oil; whisk until well blended.
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Season with salt and pepper.
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*DO AHEAD: Can be made 1 day ahead.
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Cover and chill.
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Bring to room temperature before continuing.
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Whisk pine nuts into vinaigrette just before serving.
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CHICKEN:.
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Place chicken breasts on work surface.
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Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.
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Insert 1 piece of cheese in pocket and press opening closed & sprinkle chicken with salt and pepper.
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Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.
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Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers) & repeat with remaining chicken, cheese, and prosciutto.
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**DO AHEAD Can be made 6 hours ahead.
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Cover and chill.
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EGGPLANT PANZANELLA:.
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Preheat oven to 350F
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Toss eggplant with 3 tablespoons oil in large bow & sprinkle with salt and pepper.
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Spread eggplant slices in single layer on rimmed baking sheet.
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Bake until eggplant slices are tender but still intact, 35 to 40 minutes.
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Transfer to large bowl.
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*** DO AHEAD: Can be made 6 hours ahead.
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Cover and chill.
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Bring to room temperature before using.
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Add vinaigrette to eggplant and stir gently to combine; season to taste with salt and pepper.
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Let stand while preparing bread and chicken.
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Preheat oven to 350F
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Cut baguette crosswise into 3 sections & using serrated knife, trim off crust on all sides of baguette sections, then cut each section horizontally in half.
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Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.
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Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes.
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Let stand while preparing chicken.
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Increase oven temperature to 375F.
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Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.
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Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
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Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160F, 15 to 20 minutes, depending on size of chicken breasts.
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Transfer chicken to cutting board; let rest 5 minutes.
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Thinly slice chicken breasts crosswise.
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Fan 1 chicken breast on each of 6 plates.
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Place 1 bread half alongside & top bread with eggplant-vinaigrette mixture and serve.
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E N J O Y!
