Easy Chicken Sorrentino

Classic Italian dish... this is a pretty easy recipe for Chicken Sorrentino. This goes great served over Linguini or Angel Hair along with a nice salad and semolina bread. ** I use the same pan to saute' individual ingredients then set aside on paper plates while I am preparing next ingredient in saute' pan. ** Also, I use the thin boneless chicken breasts for faster saute' if you use larger, you should butterfly or pound to flatten.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 -2  lb chicken breast
• 6  tablespoons olive oil
• 2 -4  slices eggplants, fresh
• 2 -3  ounces prosciutto (about 3 slices, or smoked ham)
• 1  cup  marinara sauce
• 1 1⁄2 cups mozzarella cheese, shredded (in a pinch provolone works too)
•  parmesan cheese, grated
•  salt
•  pepper

Directions

1. Preheat oven to 350 degrees.
2. Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
3. Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
4. Next, saute' prosciutto for just a few minutes then add to plate.
5. In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
6. Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.