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