Prosciutto Wrapped Chicken Breasts with Eggplant Panzanella and Raisin Pine Nut Vinaigrette

Ingredients

• 1/2 cup golden raisins
• 1/2 cup hot water
• 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
• 1/3 cup finely chopped shallots
• 1 garlic clove, minced
• 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
• 1 16-ounce baguette
• *A semisoft cheese; available at some specialty foods stores and at Italian markets.

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