I was pretty excited to figure out this recipe — it’s something my husband and I both used to order when we went to college in the Bronx Little Italy, but hadn’t thought about for a couple of years.
4 (6-ounce) bonless, skinless chicken breasts, trimmed
¼ teaspoon kosher salt
7 tablespoons unsalted butter (I think I used a little less than this)
3 tablespoons extra-virgin olive oil
2 small eggplant (I used one large), cut into slices
1 cup dry white wine
4 slices ham (about 2 ounces total)
1 cup Marinara sauce
6 ounce low-moisture mozzarella, thinly sliced
¼ cup grated Grana Padano or Parmigiano-Reggiano
Preheat oven to 400 degrees F. Slice open chicken breasts crosswise to butterfly. Season chicken with the salt. Spread the flour on a plate. Lightly dredge chicken in flour, tapping off the excess.
Heat a large skillet over medium-low heat. Add 4 tablespoons of the butter and the olive oil. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove chicken to a plate. Increase heat to medium and add eggplant to skillet. Brown eggplant on both sides, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
3. Discard oil in skillet and set over medium high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in one layer. Lay a slice of ham over each chicken breast. Then eggplant. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.