Chicken Sorrentino Fusilli by Buddy Valastro

As we enjoy our garden, I became very anxious to taste the fruits of my labor and began searching the cooking shows to find just the right recipe for the first harvest of basil. I found Buddy Valastro’s new show called Kitchen Boss. The dish he made yesterday looked so good I had to try it for myself, and I must say it was a hit! My husband gave it an 8 out of 10 on the yumalishious scale, and that says a lot. Below is this wonderful recipe which I highly recommend. It’s very easy to make and will be a big hit for that perfectly romantic dinner or with the entire family. Enjoy!

Chicken Sorrentino Fusilli
by Buddy Valastro
Browse the recipe Chicken Sorrentino Fusilli
VIDEO: See Buddy in action as he shares his family favorite Italian dishes on Kitchen Boss.
INGREDIENTS
2 halves boneless, skinless chicken breast (approx 6-7 oz. each), trimmed
1 crushed clove garlic
1 small eggplant, 1 pound or less
2 thin slices prosciutto
1/2 cup breadcrumbs (see recipe)

2 large egg
1/2 cup all purpose flour
1/2 pound fresh mozzarella, sliced
2 tablespoons grated parmesan
Extra virgin olive oil
Salt
2 cups marinara sauce (see recipe)

1/4 pound fusilli pasta, cooked al dente
Few leaves torn fresh basil
PREPARATION:
1. Preheat oven to 350°.
2. Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant.
3. In a small saucepot, heat the tomato sauce and warm through.
4. Peel the eggplant and slice across the width into 1/4 inch rounds – you will only need four pieces for this recipe. Place the breadcrumbs and the flour each in two shallow plates. Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in crumbs. Heat a large (12”) skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken.
5. Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through. Set aside.
6. In a bowl, toss the fusilli with 1/2 of the marinara sauce – enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella. Bake until the cheese is melted and the chicken is cooked through – approx 10 minutes. You can brown the cheese with a quick turn under the broiler, if desired. Top with remaining sauce and fresh basil.
This recipe appears in: Italian

Reference:
Valastro, Buddy. "Chicken Sorrentino Fusilli" 18 January 2011. HowStuffWorks.com. 02 February 2011.