Categories: Meals
Ingredients
- Salt
- 1 medium firm eggplant, ends trimmed, thinly sliced into 8 rounds
- Natural olive oil spray
- Pepper
- 8 slices prosciutto
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thick
- 2 tbsp. butter
- 1 shallot, finely chopped
- 3 large garlic cloves, grated
- 1/2 cup marsala
- 15 oz can crushed tomatoes
- 2-3 tbsp. cream
- 1/4 cup sage leaves, chopped
- 1 cup shredded Fontina
- 1 cup shredded mozzarella
Directions
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Preheat oven to 475.
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Preheat a large cast-iron skillet over medium-high.
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Salt the eggplant and let drain on kitchen towels a few minutes. Pat dry and place on a rimmed baking sheet. Spray both sides with cooking spray and season with pepper. Roast until browned, 12-15 minutes.
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Meanwhile on a work surface, layer 2 slices prosciutto; repeat with the remaining prosciutto for a total of 4 piles. Working in two batches, add the prosciutto to the skillet and cook, turning once, until crispy, 45 seconds to 1 minute; transfer to a plate. Fold each pile in half.
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Season the chicken with salt and pepper. Working in two batches, add to the skillet and cook, turning occasionally, until browned, about 6 minutes; transfer to a plate. Add the butter to the skillet. When it melts, add the shallot and garlic; cook, stirring constantly, until softened, about 30 seconds. Add the marsala, then stir in the tomatoes and cream.
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Return the chicken to the skillet and spoon some of the sauce on top. Top each chicken breast with 2 slices of roasted eggplant and 1 folded pile of crispy prosciutto; top with the sage, then the cheese. Bake until the cheese is melted and browned in spots, 3-5 minutes.