Chicken Sorrentino

1 -2 lb boneless chicken breast
6 tablespoons olive oil
2 -4 slices eggplants, fresh
2 -3 ounces prosciutto (about 3 slices, or smoked ham)
1 cup home-made fresh marinara sauce, or roasted or burst tomato sauce
1 1/2 cups mozzarella cheese, shredded (in a pinch provolone works too)
Parmesan cheese, grated, salt and pepper

Preheat oven to 350 degrees.
Saute’ chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate. Or Bread and brown the chicken cutlet.
Then saute’ or roast slices of eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
Next, saute’ prosciutto for just a minute or two then add to plate.
In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
Top with a little tomato sauce Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

From: GeniusKitchen