Parmesan Chicken and Eggplant Caponata

Ingredients

• 4 (about 1-1/4 lbs.) boneless skinless chicken breasts
• 1 jar (4 oz.) caponata
• 2 eggs
• 2 Tbsp. water
• 1 cup all-purpose flour,
• 1 cup plain dry bread crumbs
• 1 cup canola oil
• 1 jar Bertolli^® Vodka Sauce
• 1/4 lb. sliced prosciutto
• 8 ounces sliced Mozzarella cheese