CHICKEN SORRENTINO | Just A Pinch Recipes

Ingredients

• ## EGGPLANT
• 1 medium eggplant, peeled and sliced into 1/4-inch thick
• 1/3 cup(s) olive oil, or as needed
• garlic powder, to taste
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• ## CHICKEN
• 3 large chicken breasts, pounded down to 1/2-inch thick
• 1/2 cup(s) unbleached all-purpose flour
• 1 teaspoon(s) Italian seasoning
• 1/2 teaspoon(s) garlic salt
• 1/2 teaspoon(s) freshly ground black pepper
• 3 tablespoon(s) olive oil
• ## SAUCE
• 1/2 cup(s) yellow onions, chopped
• 3 large cloves garlic, pressed
• 1/4 teaspoon(s) red pepper flakes, or to taste
• 1/4 cup(s) Marsala wine
• 2 3/4 cup(s) (650 ml) marinara sauce, divided
• 1/2 teaspoon(s) raw sugar
• ## ASSEMBLY
• 2 ounce(s) prosciutto, thinly sliced or more if desired
• 2 cup(s) grated fontina cheese, or as needed
• 1 tablespoon(s) fresh chopped parsley, for garnish