Pollo Patricia Recipe
Breast of organic chicken topped with prosciutto, fontina, and eggplant in a madeira sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Sauté the Eggplant
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
- 3
Prepare the Chicken
Season the chicken breasts with salt and black pepper. In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high. Add the chicken breasts and cook for 5-6 minutes on each side, until fully cooked.
- 4
Layer the Chicken
Once the chicken is cooked, place a slice of prosciutto atop each breast, followed by a generous portion of fontina cheese and the sautéed eggplant.
- 5
Make the Madeira Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Pour in the Madeira wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5-7 minutes until slightly reduced.
- 6
Combine and Serve
Pour the Madeira sauce over the chicken breasts. Garnish with fresh parsley and serve hot.
