This Prosciutto and Cheese-Smothered Chicken Is Irresistible!

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut each chicken breast horizontally into 2 thin cutlets, for 4 in total. Season both sides with salt and black pepper, then lightly dredge in flour and shake off the excess.
3. Heat about 1 tablespoon olive oil in a saucepan over medium-high heat, add the onion and sauté until lightly caramelized. Hold the garlic until later.
4. Heat about 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the floured cutlets for 2–3 minutes per side until golden; they should not be fully cooked. Transfer to a plate.
5. Peel the eggplant, cut into four slices about ¼ inch thick, season with salt and pepper, and sauté in the skillet with the remaining oil until golden on both sides, adding a little more oil only if needed. Set aside.
6. Reduce the heat under the onions. Stir in the thyme, then the minced garlic, cooking briefly until fragrant without browning. Add the Marsala and harissa, then the marinara. Simmer gently and adjust with salt and pepper.
7. Spread the sauce over the bottom of a large baking or lasagna dish. Arrange the four cutlets on top, then a slice of prosciutto on each, then an eggplant slice on each prosciutto.
8. Cover each portion generously with shredded Fontina (or mozzarella). Bake for 10–15 minutes if the dish is still warm from the stovetop, until the cheese is melted and bubbling and the chicken reaches 160°F (71°C) inside.
9. If the assembled dish was refrigerated, bake for about 20–30 minutes instead, checking that the chicken reaches 160°F (71°C) inside rather than relying on time alone.
10. Finish with chopped parsley or basil chiffonade.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionCheeseChicken breastEggplantMarinara sauceProsciuttoHarissa