Ingredients
Scale
- 2 8-oz Boneless skinless chicken breasts
- 1 tsp Sea salt (for the chicken; plus a little more for the eggplant)
- 1/4 tsp Black pepper (for the chicken; plus a little more for the eggplant)
- 4 slices Eggplant (sliced into 1/4 inch thick circles; ~4 ounces)
- 3 tbsp Olive oil (divided into 1 tbsp and 2 tbsp)
- 2 slices Prosciutto (cut in half crosswise)
- 2 cloves Garlic
- 1 cup Marinara sauce
- 4 oz Fresh mozzarella cheese (4 slices, 1/4" thick)
- 1/4 cup Fresh basil (cut into thin ribbons)
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the chicken breasts in half horizontally to create 4 cutlets. Pat them dry and season with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken cutlets for 3-4 minutes per side until golden brown, then remove and keep warm.
- Add the remaining 2 tablespoons of olive oil to the skillet and reduce the heat to medium-low. Sauté the eggplant slices for 3-5 minutes per side until soft, then keep warm.
- Sauté the garlic in the skillet for about 1 minute until fragrant, then remove from heat.
- Pour the marinara sauce into the skillet. Nestle the chicken in the sauce, layer each piece with prosciutto and eggplant, and top with mozzarella.
- Bake in the oven for 5-10 minutes until the cheese melts. If desired, broil for 1-3 minutes for a browned effect.
- Sprinkle fresh basil on top right before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a gluten-free version, check the marinara sauce ingredients.
Make sure the chicken reaches an internal temperature of 165°F before serving for food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg