Chicken Breast with Eggplant and Fontina Cheese

Name: Chicken Breast with Eggplant and Fontina Cheese
Ingredients: 1 Medium eggplant (about 1 1/4 pounds); Salt; 6 six-ounce boneless skinless Chicken Breasts; freshly ground Black Pepper; 6 slices (about 3 ounces) imported Italian Prosciutto (cut in half); 6 tablespoons Extra Virgin Olive Oil; 4 tablespoons Butter; All-Purpose Flour for dredging; 6 peeled cloves Garlic; 1/2 cup dry White Wine; about 1 cup hot Chicken Stock or canned Low-Sodium Chicken Broth; 1/2 cup canned Italian Plum Tomatoes (preferably San Marzano; seeded and chopped); 12 fresh Basil Leaves (optional - plus more for decorating plates); 6 ounces shredded Italian Fontina cheese; 1/2 cup grated Grana Padano; 2 tablespoons Tomato Sauce or liquid from the canned tomatoes

Chicken Breast with Eggplant and Fontina Cheese was pinched from <a href="http://beta.abc.go.com/shows/the-chew/recipes/Holiday-Chicken-Breast-Eggplant-Fontina-Cheese-Lidia-Bastianich" target="_blank">beta.abc.go.com.</a>

INGREDIENTS

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1 Medium eggplant (about 1 1/4 pounds)

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Salt

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6 six-ounce boneless skinless Chicken Breasts

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freshly ground Black Pepper

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6 slices (about 3 ounces) imported Italian Prosciutto (cut in half)

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6 tablespoons Extra Virgin Olive Oil

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4 tablespoons Butter

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All-Purpose Flour for dredging

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6 peeled cloves Garlic

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1/2 cup dry White Wine

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about 1 cup hot Chicken Stock or canned Low-Sodium Chicken Broth

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1/2 cup canned Italian Plum Tomatoes (preferably San Marzano; seeded and chopped)

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12 fresh Basil Leaves (optional - plus more for decorating plates)

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6 ounces shredded Italian Fontina cheese

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1/2 cup grated Grana Padano

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2 tablespoons Tomato Sauce or liquid from the canned tomatoes

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