Parmesan Chicken and Eggplant Caponata Chicken Parmesan meets Eggplant Parmesan in this delicious entree. Made with caponata, sliced prosciutto and vodka sauce—this dish is a crowd-pleaser, through and through. Pull up a seat at your kitchen table and enjoy! 4 Servings 20 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 4 (about 1-1/4 lbs.) boneless skinless chicken breasts 1 jar (4 oz.) caponata 2 eggs 2 Tbsp. water 1 cup all-purpose flour, 1 cup plain dry bread crumbs 1 cup canola oil 1 jar Bertolli® Vodka Sauce 1/4 lb. sliced prosciutto 8 ounces sliced Mozzarella cheese Directions Step 1: Preheat oven to 375°. Step 2: Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Season, if desired, with salt and pepper. Evenly stuff pockets with caponata, then press edges together to seal. Beat eggs with water in small bowl. Dip chicken in flour, then egg mixture, then bread crumbs. Step 3: Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked; set aside. Step 4: Evenly spread 1 cup sauce in 13 x 9-inch baking dish, then add chicken. Evenly top chicken with sauce, then prosciutto and cheese. Bake 15 minutes or until cheese is melted and sauce is bubbling. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
