Prosciutto/chicken Breasts/eggplant Panzanella/raisinvinaigrette

Total Time: 2 hrs 45 mins Preparation Time: 50 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 6
• 1/2 cup golden raisin
• 1/2 cup hot water
• 1 tablespoon extra virgin olive oil, divided
• 1/2 cup extra virgin olive oil, divided
• 1/3 cup finely chopped shallot
• 1 garlic clove, minced
• 2 anchovy fillets, finely chopped
• 3 tablespoons sherry wine vinegar
• 1/2 cup pine nuts, toasted
• 36 ounces boneless skinless chicken breast halves
• 8 ounces taleggio cheese, rind trimmed, cheese cut into six 2-inch-long slices
• 12 prosciutto, slices (sliced thin)
• 1 lb unpeeled japanese eggplant, cut into 1/2-inch-wide rounds
• 1 baguette (16 oz)
• 7 tablespoons extra virgin olive oil, divided

Recipe

• 1 raisin-pine nut vinaigrette:.
• 2 combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes, then drain.
• 3 heat 1 tablespoon oil in small skillet over medium heat.
• 4 add shallots, garlic, and anchovy fillets; sauté until shallots are tender, about 4 minutes.
• 5 transfer to medium bowl; mix in raisins and vinegar.
• 6 add 1/2 cup oil; whisk until well blended.
• 7 season with salt and pepper.
• 8 *do ahead: can be made 1 day ahead. cover and chill. bring to room temperature before continuing.
• 9 whisk pine nuts into vinaigrette just before serving.
• 10 chicken:.
• 11 place chicken breasts on work surface.
• 12 using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.
• 13 insert 1 piece of cheese in pocket and press opening closed & sprinkle chicken with salt and pepper.
• 14 place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.
• 15 place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers) & repeat with remaining chicken, cheese, and prosciutto.
• 16 **do ahead can be made 6 hours ahead. cover and chill.
• 17 eggplant panzanella:.
• 18 preheat oven to 350°f
• 19 toss eggplant with 3 tablespoons oil in large bow & sprinkle with salt and pepper.
• 20 spread eggplant slices in single layer on rimmed baking sheet.
• 21 bake until eggplant slices are tender but still intact, 35 to 40 minutes.
• 22 transfer to large bowl.
• 23 *** do ahead: can be made 6 hours ahead. cover and chill. bring to room temperature before using.
• 24 add vinaigrette to eggplant and stir gently to combine; season to taste with salt and pepper.
• 25 let stand while preparing bread and chicken.
• 26 preheat oven to 350°f
• 27 cut baguette crosswise into 3 sections & using serrated knife, trim off crust on all sides of baguette sections, then cut each section horizontally in half.
• 28 brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.
• 29 bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes. let stand while preparing chicken.
• 30 increase oven temperature to 375°f.
• 31 heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.
• 32 add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
• 33 transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°f, 15 to 20 minutes, depending on size of chicken breasts.
• 34 transfer chicken to cutting board; let rest 5 minutes.
• 35 thinly slice chicken breasts crosswise.
• 36 fan 1 chicken breast on each of 6 plates.
• 37 place 1 bread half alongside & top bread with eggplant-vinaigrette mixture and serve.
• 38 e n j o y!