Chicken Eggplant Prosciutto (Print)

Chicken, gooey cheeses, prosciutto, and eggplant all baked together with a punchy tomato Marsala sauce.

# Ingredients:

→ Pantry

01 - 1 tablespoon water
02 - Pinch red pepper flakes
03 - 1/2 teaspoon freshly ground black pepper
04 - 60 g tomato paste
05 - 1 x 796 g can whole peeled San Marzano tomatoes, hand-crushed
06 - 240 ml chicken stock, preferably homemade
07 - 60 ml Marsala wine
08 - 120 ml extra virgin olive oil, divided
09 - 60 ml vegetable oil, divided
10 - 1/2 teaspoon white pepper
11 - 1 teaspoon table salt
12 - 1 teaspoon kosher salt (plus 1 teaspoon for eggplant)
13 - 180 g all-purpose flour

→ Meat & Cured

14 - 115 g sliced Prosciutto

→ Dairy

15 - 2 tablespoons (30 g) butter
16 - 170 g sliced deli Provolone cheese
17 - 60 g Romano cheese, grated
18 - 225 g Fontina cheese, sliced into 18 pieces
19 - 8 large eggs

→ Poultry

20 - 680 g boneless skinless chicken breasts (3 breasts, about 225 g each)

→ Produce

21 - 1 tablespoon fresh garlic, finely minced
22 - 2 cups (320 g) yellow onion, diced large
23 - 450 g Italian eggplant

# Steps:

01 - Pop everything into the oven (no lid needed) at 175°C for 15 minutes. Quickly blast under the broiler until the cheese bubbles up and turns golden, keep it there for a minute or two.
02 - Spoon about 60 ml of that saved sauce on each piece. Lay down a stack of Provolone over each mound.
03 - Start with the seared chicken on top of whatever sauce’s left in your pan. Throw Fontina slices over the chicken. Drape fried eggplant so it nearly hides the chicken—cut those slices to fit if you gotta. Toss on the Romano, then scatter the prosciutto up top.
04 - Take your skillet off the heat, add the butter and let it melt in. Scoop out 360 ml of that sauce and set aside for later.
05 - Dump in the hand-squeezed tomatoes, tomato paste, a spoon of kosher salt, some black pepper, and your pinch of chili flakes. Let it simmer for about 15 minutes and give it a good stir now and then.
06 - Pour in the Marsala, let most of it cook off—should only take a couple of minutes. Pour in the chicken broth and cook until it’s about half the amount you started with. This’ll take roughly 10 minutes.
07 - Throw the onions in the pan and let them go for 2 minutes. Toss the garlic in and cook one minute more.
08 - When the skillet’s back to medium, splash in a couple tablespoons of olive oil. Sear half the chicken pieces about 1 and a half minutes on both sides—the middles will still be a bit raw. Set them aside on paper towels, and then do the same with the rest and more oil.
09 - Move the skillet off the burner and grab your tongs plus a thick wad of paper towels. Wipe that pan out while keeping your hands well clear of hot oil.
10 - Turn up the heat on a big oven-friendly pan. Pour in half the veggie oil and 2 tablespoons olive oil. Fry up half the eggplant slices for 2 to 3 minutes per side—they should get golden and soft. Let them drain on paper towels. Replay this with another round of oil and eggplant.
11 - Set your oven to 175°C. Lay out a pan with paper towels so you’re ready to go.
12 - Dunk the eggplant slices in the egg mix, then coat them in the flour mix. Do the same with the chicken. Set everything aside on a plate after.
13 - Crack the eggs into a wide bowl, beat with 1 tablespoon water. In another bowl, mix the flour, table salt, and white pepper together.
14 - Fifteen minutes later, use a towel to wipe off any salt or moisture from both sides of the eggplant.
15 - Take each chicken breast, slice it open butterfly-style, then cut it for a total of 6 pieces, about 6 mm thick. No butterfly? Just smash them until they’re that thin. Hold onto them for a bit.
16 - Chop the ends off the eggplant, then slice into 6 thin lengthwise pieces, each 6 mm thick. Put them over some paper towels, shake a teaspoon of salt over both sides, and give them a break.

# Notes:

01 - Getting the highest quality tomatoes and prosciutto makes a world of difference here. Get every part prepped first so you don’t get flustered later.

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