Chicken Eggplant Procuitto
Savor the irresistible fusion of Italian elegance and hearty flavors with Chicken Eggplant Prosciutto, a dish that combines tender chicken breasts, smoky seared eggplant, and savory prosciutto, all baked to perfection under a blanket of melted mozzarella cheese. This easy-to-follow recipe layers vibrant tomato sauce with perfectly seasoned chicken and eggplant, creating a rich and comforting casserole that’s as visually stunning as it is delicious. Fresh basil adds a fragrant finish, while a medley of Italian seasoning ensures bold, authentic flavors in every bite. Perfect for a cozy family dinner or an impressive date-night meal, this one-pan masterpiece is ready in just an hour, making it your go-to for restaurant-quality results at home. Keywords: chicken eggplant prosciutto recipe, baked chicken and eggplant, Italian chicken casserole.
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 1 large Eggplant
- 8 slices Prosciutto
- 2 cups Mozzarella cheese
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 2 cups Tomato sauce
- 6 leaves Fresh basil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1 cup All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant into 1/4-inch rounds. Sprinkle both sides with salt and let them sit for 10 minutes to draw out moisture. Rinse and pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the eggplant slices until lightly browned on both sides, about 2 minutes per side. Set aside.
Pound the chicken breasts to an even thickness and season with salt, black pepper, and Italian seasoning.
Dredge the chicken breasts lightly in flour, shaking off any excess.
In the same skillet, heat the remaining olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden but not cooked through. Set aside.
In a 9x13-inch baking dish, spread 1/2 cup of tomato sauce along the bottom.
Layer the eggplant slices over the sauce, followed by the seared chicken breasts.
Top each chicken breast with 2 slices of prosciutto.
Pour the remaining tomato sauce evenly over the chicken and prosciutto.
Sprinkle the shredded mozzarella cheese evenly over the dish.
Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 8365 mg | 364% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 37.1 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1787 mg | 137% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3589 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
