RAISIN-PINE NUT VINAIGRETTE
- 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
- 1/3 cup finely chopped shallots
- 2 anchovy fillets, finely chopped
- 3 tablespoons Sherry wine vinegar
- 1/2 cup pine nuts, toasted
- 6 6-ounce skinless boneless chicken breast halves
- 8 ounces Taleggio cheese,* rind trimmed, cheese cut into six 2-inch-long slices
- 12 thin prosciutto slices
- 1 pound unpeeled Japanese eggplant, ends trimmed, eggplant cut into 1/2-inch-wide rounds (about 5 1/2 cups)
- 7 tablespoons extra-virgin olive oil, divided
- *A semisoft cheese; available at some specialty foods stores and at Italian markets.
RAISIN-PINE NUT VINAIGRETTE
Combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes. Drain.
Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, garlic, and anchovy fillets; sauté until shallots are tender, about 4 minutes. Transfer to medium bowl. Mix in raisins and vinegar. Add 1/2 cup oil; whisk until well blended. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Whisk pine nuts into vinaigrette just before serving.
Place chicken breasts on work surface. 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. Insert 1 piece of cheese in pocket and press opening closed. Sprinkle chicken with salt and pepper. Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. 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. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Preheat oven to 350°F. Toss eggplant with 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread eggplant slices in single layer on rimmed baking sheet. Bake until eggplant slices are tender but still intact, 35 to 40 minutes. Transfer to large bowl. Bring to room temperature before using.
Add vinaigrette to eggplant and stir gently to combine. Season to taste with salt and pepper. Let stand while preparing bread and chicken.
Preheat oven to 350°F. Cut baguette crosswise into 3 sections. Using serrated knife, trim off crust on all sides of baguette sections. Cut each section horizontally in half. Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet. Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes. Let stand while preparing chicken. Increase oven temperature to 375°F.
Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side. 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. Transfer chicken to cutting board; let rest 5 minutes. Thinly slice chicken breasts crosswise. Fan 1 chicken breast on each of 6 plates. Place 1 bread half alongside. Top bread with eggplant-vinaigrette mixture and serve.