Chicken Sorrentino Fusilli
- Ready In:
- 2 (6 ounce) boneless skinless chicken breast halves, trimmed of fat
- 1 crushed garlic clove
- 1 small eggplant (1 pound or less, will only use 4 slices)
- 2 thin slices prosciutto
- 1⁄2 cup Italian breadcrumbs
- 2 large eggs
- 1⁄2 cup all-purpose flour
- 1⁄2 lb fresh mozzarella cheese, sliced
- grated parmesan cheese
- extra virgin olive oil
- 2 cups marinara sauce
- 1⁄4 lb fusilli, cooked al dente
- couple leaves torn fresh basil
- Preheat oven to 350 degrees.
- Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant.
- In a small saucepot, heat the tomato sauce and warm through.
- Peel the eggplant and slice across the width into 1/4 inch rounds. You will only need four pieces for this recipe. I used the larger, center slices. Place the breadcrumbs and the flour each in two shallow plates.
- Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in breadcrumbs.
- Heat a large (12”) skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken.
- Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through; set aside.
- In a bowl, toss the fusilli with 1/2 of the marinara sauce, enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella.
- Bake until the cheese is melted and the chicken is cooked through, approx 10 minutes. You can brown the cheese with a quick run under the broiler, if desired. Top with remaining sauce and fresh basil.
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"I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!"
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