CHICKEN SORRENTINO

Chicken Sorrentino image

Yield serves 4

Number Of Ingredients 11

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Four 6-ounce boneless, skinless chicken breasts, trimmed
1/4 teaspoon kosher salt
All-purpose flour, for dredging
7 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 small eggplants (about 12 ounces total), cut lengthwise into 8 slices
1 cup dry white wine
4 slices ham (about 2 ounces total)
1 cup marinara sauce (see page 108)
6 ounces low-moisture mozzarella, thinly sliced
1/4 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Preheat oven to 400 degrees F.
Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.