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The Tony Danza




Source of Recipe


the web


Recipe Introduction


chicken, eggplant and prosciutto


List of Ingredients




1-1/2 oz olive oil
3 oz eggplant (2 slices)
1 egg, beaten
1/2 cup flour
6 oz boneless, skinless chicken breast
2 T butter
1-1/2 oz mozzarella cheese
2 thin slices prosciutto
2 oz whipping cream
1 oz champagne (about a half split)
4 oz tomato sauce
salt and pepper to taste
chopped fresh parsley

Recipe



Preheat oven to 475 degrees. Prepare eggplant by dipping each piece first in flour, then egg. In skillet, heat about 2-3 T olive oil until very hot. Fry eggplant until golden brown on both sides. Set aside. Clean skillet, then heat remaining oil until very hot. Add chicken breast. Saute 2-3 minutes, until nicely browned. Add salt and pepper to taste. Remove chicken from oil. Discard oil from pan, place back on heat and add butter. Melt butter, then place cooked chicken breast back in pan. Layer cooked eggplant on top of chicken, 2 slices of prosciutto on top of eggplant and place slices of cheese on top of eggplant. Add champagne and cream to skillet, then lightly dribble tomato sauce over cream and shake pan until cream becomes pink. Simmer chicken in sauce for several minutes until sauce thickens and cheese begins to melt. Place entire skillet in oven and bake for 6-7 minutes until cheese is melted. Sprinkle with chopped parsley and serve. Makes one serving.