Valerie's Chicken Sorrentino

foodnetwork.com

Wieda Jones-Wilbur

1 large eggplant, cut into 6 long planks

2 tablespoons olive oil, plus more for brushing

Kosher salt and freshly ground black pepper

6 chicken breast cutlets

½ cup all-purpose flour

2 tablespoons unsalted butter

1 shallot, diced

½ cup white wine, such as Sauvignon Blanc

3 cloves garlic, grated

½ teaspoon red pepper flakes

One 28-ounce can crushed tomatoes

6 thin slices prosciutto

8 ounces fresh mozzarella, sliced

½ cup freshly grated Parmesan

¼ cup chopped fresh basil

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