Ingredients: |
Ingredients: 1 Medium Eggplant
4 T. EVOO, divided
¾ t. Salt, divided
¾ t. Pepper, freshly ground, divided
3 5 oz. Chicken Cutlets (or one chicken breast makes three)
¼ c. AP Flour
¼ c. Onion, chopped
2 cloves Garlic, minced
⅔ c. Chicken Stock
⅓ c. Marsala
1 15 oz. can Crushed Tomatoes
1 7 oz. can Tomato Sauce
1 T. Italian Spices
4 slices Prosciutto
½ c. Fontina, shredded
¼ c. Pecorino Romano, shredded
Fresh Basil, chopped
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Directions: |
Directions:Preheat oven to 425ºF, line baking sheet with parchment paper.
Slice eggplant lengthwise into four ¼ in. pieces, Reserve remaining eggplant for another use. Brush slices evenly with 1 T. olive oil and evenly season with ¼ t. salt and ¼ t. pepper. Set slices on parchment paper. Roast in the oven until tender and lightly browned, about 20 minutes.
Cut small end off of chicken breast and split the big end horizontally. Pound pieces to ¼ in. thickness. Season cutlets with ¼ t. salt and ¼ t. pepper, then dredge cutlets in flour until fully coated. Heat 2 T. oil in a 12 in. skillet. Add cutlets to skillet, cook until lightly browned, about 3 to 4 min. Remove from skillet and set aside.
Heat remaining oil in skillet. Add onion and cook over medium heat until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour chicken stock and marsala into skillet, bring to a boil and cook off alcohol, scraping any brown bits from bottom, about 4 min.
Reduce heat and add crushed tomatoes, tomato sauce, and Italian spices. Simmer until sauce comes together, about 5 min. Check seasoning.
Return chicken to skillet. Top each piece with1slice prosciutto, 1 slice roasted eggplant, 1 T. tomato sauce from pan, 2 T. fontina, and 1 T. Pecorino Romano. Transfer skillet to oven and bake until cheese is melted and chicken cooked through, about 10 minutes.
Serve with rice, garnish with basil. |
This recipe for Chicken Sorrentino is from