Lidia Bastianich's Chicken Breast with Eggplant and Fontina Cheese

INGREDIENTS

slices Imported italian prosciutto

Six-ounce boneless skinless chicken breasts, boneless skinless

Basil, fresh

Eggplant (about 1 1/4 pounds), Medium

peeled cloves Garlic

1/2 cup

Italian plum tomatoes, canned

1 cup

Chicken stock or canned low-sodium chicken broth, hot

All-purpose flour

Black pepper, freshly ground

Salt

6 tbsp

Olive oil, Extra Virgin

4 tbsp

Butter

1/2 cup

Grana padano, grated

6 oz

Italian fontina cheese

1/2 cup

White wine, dry

2 tablespoons Tomato Sauce or liquid from the canned tomatoes