Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
hot water	1/2	cup		0.0	0.0	0.0	0.0
extra virgin olive oil	1	tablespoon	divided	907.8	0.0	201.96	5.1
extra virgin olive oil	1/2	cup	divided	907.8	0.0	201.96	5.1
shallot	1/3	cup	chopped	38.4	8.96	1.3333	0.0533
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
anchovy fillet	2		chopped	907.8	0.0	201.96	5.1
sherry wine vinegar	3	tablespoons		907.8	0.0	201.96	5.1
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498
chicken breast half	36	ounces	boneless skinless	907.8	0.0	201.96	5.1
cheese	8	ounces	trimmed cut	800.6039999999999	5.3071	48.5352	65.1823
prosciutto	12		sliced	907.8	0.0	201.96	5.1
japanese eggplant	1		unpeeled cut	907.8	0.0	201.96	5.1
baguette	1			907.8	0.0	201.96	5.1
extra virgin olive oil	7	tablespoons	divided	907.8	0.0	201.96	5.1

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.