Chicken Sorrentino

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 medium eggplant
• 4 slices prosciutto
• 8 oz fresh mozzarella
• ½ cup all-purpose flour
• 4 tbsp olive oil
• 24 oz marinara sauce
• ¼ cup Parmesan cheese (optional)
• ¼ cup fresh basil (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 375°F (190°C). Slice chicken breasts horizontally to create 8 thin cutlets. Season chicken with salt and pepper, then dredge lightly in flour.
2. Slice eggplant into 1/4-inch thick rounds. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Pan-fry eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Remove and set aside.
3. Add remaining 2 tablespoons olive oil to the skillet. Pan-fry chicken cutlets until lightly golden, about 2-3 minutes per side. They do not need to be cooked through.
4. Pour half of the marinara sauce into the bottom of the skillet. Arrange chicken cutlets over the sauce. Top each chicken cutlet with a slice of prosciutto, then a few slices of cooked eggplant, and finally a slice of fresh mozzarella.
5. Pour the remaining marinara sauce over the layered chicken. Sprinkle with Parmesan cheese if using.
6. Bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
7. Garnish with fresh basil, if desired, before serving.