Chicken Sorrentino

Steps

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1. 1
   Prepare four eggplant slices and lightly brush both sides with olive oil, using just enough to coat.
   ▶ ≈0:06
2. 2
   Place the oiled eggplant slices into a preheated 400°F oven and roast briefly.
   ▶ ≈0:31
3. 3
   Heat oil in a pan and add the two chicken breasts, seasoning with salt and black pepper.
   ▶ ≈0:44
4. 4
   Sear the chicken on both sides until golden brown, about 3-4 minutes per side.
   ▶ ≈0:57
5. 5
   After about 7 minutes of cooking, spray a light coating of additional olive oil on top of the chicken.
   ▶ ≈1:26
6. 6
   Return the chicken to the oven and bake for another 4-5 minutes until fully cooked through.
   ▶ ≈1:39
7. 7
   Spread a thin layer of tomato sauce on the bottom of a baking dish and place the cooked chicken on top.
   ▶ ≈2:03
8. 8
   Add more tomato sauce around the bottom and sides of the baking dish to ensure even coverage.
   ▶ ≈2:27
9. 9
   Place a slice of prosciutto on top of each chicken piece, folding or rolling as needed to fit.
   ▶ ≈2:52
10. 10
    Top each piece of chicken with one slice of roasted eggplant.
    ▶ ≈3:11
11. 11
    Spoon a little tomato sauce over each chicken piece and add more sauce to the bottom of the dish.
    ▶ ≈3:25
12. 12
    Cover each chicken piece with a slice of fontina cheese.
    ▶ ≈3:43
13. 13
    Place the entire baking dish into a 400°F oven and bake until the cheese is melted and golden.
    ▶ ≈3:57
14. 14
    Remove from the oven when fully baked and let rest for a moment before serving.
    ▶ ≈4:26