Name: Chicken Sorrentino
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 1 large eggplant, cut into 6 long planks; 2 tablespoons olive oil, plus more for brushing; Kosher salt and freshly ground black pepper; 6 chicken breast cutlets; 1/2 cup all-purpose flour; 2 tablespoons unsalted butter; 1 shallot, diced; 1/2 cup white wine, such as Sauvignon Blanc; 3 cloves garlic, grated; 1/2 teaspoon red pepper flakes; One 28-ounce can crushed tomatoes; 6 thin slices prosciutto; 8 ounces fresh mozzarella, sliced; 1/2 cup freshly grated Parmesan; 1/4 cup chopped fresh basil

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Place the eggplant on the prepared baking sheet. Brush with olive oil and lightly sprinkle with salt and pepper. Transfer the eggplant to the oven and bake until soft, about 20 minutes. Remove from the oven and let rest until cool enough to handle.

Sprinkle the chicken cutlets with salt and pepper on both sides. Add the flour to a shallow dish and season with salt and pepper. Dredge the chicken in the flour mixture and set aside on a plate; discard any remaining flour.

Add the butter and olive oil to a large ovenproof pan over medium-high heat. In batches, add the chicken to the pan and cook until lightly golden, about 3 minutes per side. (The chicken will not be fully cooked at this point, but it will continue to cook in the oven.)

Once the last of the chicken has been removed from the pan, add the shallot and white wine to deglaze the pan, scraping up any brown bits on the bottom. Cook until the wine is reduced and shallots are translucent, 2 to 3 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add the tomatoes and season with salt and pepper. Bring the mixture to a simmer and let cook for 5 minutes, stirring occasionally to prevent sticking.

Turn off the heat and remove most of the sauce to a bowl, leaving a thin layer in the bottom of the pan. Place the chicken in the pan in an even layer. Top each piece of chicken with a slice of prosciutto, folding if necessary to fit the chicken. Top the prosciutto with a piece of eggplant, once again folding if necessary to fit on top of the chicken. Top the eggplant with the mozzarella. Spoon a few tablespoons of the reserved sauce on top of the cheese and top with the Parmesan.

Transfer to the oven and bake until the cheese is melted, about 13 minutes. Turn the broiler to high and broil until the cheese is bubbling and lightly browned, 30 seconds to 1 minute. (Keep an eye on it as it broils.)

Remove from the oven and garnish with the basil. Serve immediately with remaining sauce on the side.

Chicken Sorrentino

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