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Chicken Sorrentino

Lynne Webb
  • 50 minutes
  • Serves 4

INGREDIENTS

4

Chicken breast halves (about 1-1/4 lbs), boneless skinless

4

slices Prosciutto

1

Eggplant, peeled and cut into 1/4-inch thick slices, small

4 cloves

Garlic

1/2 cup

Onion

4

Plum tomatoes

1

Salt and freshly ground black pepper

1

Olive oil

1 tbsp

Cream or half-and-half

4

thick slices Provolone cheese

3 tbsp

Marsala wine