Chicken Sorrentino
At home, we eat all kinds of proteins but for some reason, it seems like chicken is the one we have most often. There are so many ways to prepare it and also millions of recipes out there. According to the United Nations Food and Agriculture Organization, chicken is the second most consumed meat in the world after pork… interesting, I taught it would be first.
Myself, I probably have over 200 recipes using this protein if it’s not more. I love diversity and have many to choose from all around the world. There’s my famous Chicken Cordon Bleu, Peri Peri Chicken, Chicken Nuggets, Shawarma Chicken Kebabs, Cashew Chicken, Hunter’s Chicken, Chicken Paprikash… just to name a few.
When it comes to Italian inspired recipes, the list is long as well… Chicken Valdostano, Slow Cooker Chicken Cacciatore, Chicken Scarpariello, Chicken Parmesan, Chicken Milanese, Chicken Vesuvio, Chicken Saltimbocca, and many more including this delicious one… Chicken Sorrentino!
This dish is simply incredible with layers of flavor! Using chicken cutlets or chicken breasts that have been pounded down followed by prosciutto, slices of eggplant, marinara sauce and topped with Fontina cheese, this is a meal that David and I really enjoy!
Making Chicken Sorrentino is like dancing a Waltz. After the mise en place is done, every step has to be synchronized so when the eggplant slices are in the oven for 20 minutes, the dredged chicken is cooked in the skillet for 3 minutes per side. Then comes the sauce which takes less than 8 minutes to make. The eggplant comes out of the oven and it’s time to assemble before transferring it to the oven for 10 minutes. If you time yourself right, you should have this dish ready to serve in less than 35 minutes.
Chicken Sorrentino also knows as Pollo alla Sorrentina is perfect for weeknights but it’s also elegant enough to serve at your next dinner party. It’s a tasty comfort food that should definitely have a special spot in your folder…
Bon Appétit!
Check out these other incredible chicken recipes…
– Chicken à la Dijonnaise
– Chicken Tikka Masala
– Mandarin Chicken
– Crispy Oven Baked Chicken
– Chicken Tortilla Soup
– Coq au Vin
– Szechuan Ginger Chicken
and for even more chicken recipes, click on this link… Recipe Category • Chicken
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Chicken Sorrentino
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Ingredients
EGGPLANT
- 1 medium eggplant, peeled and sliced into 1/4-inch thick
- 1/3 cup olive oil, or as needed tips & tricks
- garlic powder, to taste
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
CHICKEN
- 3 large chicken breasts, pounded down to 1/2-inch thick
- 1/2 cup unbleached all-purpose flour
- 1 tsp. Italian seasoning see Recipe
- 1/2 tsp. garlic salt
- 1/2 tsp. freshly ground black pepper
- 3 tbsp. olive oil tips & tricks
SAUCE
- 1/2 cup yellow onions, chopped
- 3 large cloves garlic, pressed
- 1/4 tsp. red pepper flakes, or to taste
- 1/4 cup Marsala wine
- 2 3/4 cups (650 ml) marinara sauce, divided see Recipe
- 1/2 tsp. raw sugar
ASSEMBLY
- 2 ounces prosciutto, thinly sliced or more if desired
- 2 cups grated Fontina cheese, or as needed
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
EGGPLANT
- Preheat oven to 400ºF and line a baking sheet with parchment paper; set aside.
- Place the eggplant slices on the prepared baking sheet and brush on olive oil just enough to cover the top; season with garlic salt, ground sea salt and freshly ground black pepper.
- Transfer to the preheated oven and bake for 20 minutes. Halfway through cooking, flip them and return to the oven for the remaining time.
- Remove from the heat and set them aside.
CHICKEN
- In a shallow dish, add flour, Italian seasoning, garlic salt and freshly ground black pepper; stir to blend.
- Working with one at a time, dredge the pounded chicken breast in flour coating both sides. Shake off any extra flour and place it on a plate while doing the others.
- In a large skillet over medium-high heat, add oil and when it starts shimmering, without crowding, place chicken breasts and cook for 3 minutes per side or until golden.
- When they’re done, transfer them to a plate while cooking the other pieces; set aside.
SAUCE
- In the same skillet, add onions and reduce the heat to medium; sauté 1 minute.
- Add pressed garlic and sauté for only 30 seconds. Add red pepper flakes; sauté for 15 seconds.
- Pour in Marsala wine and stir to coat. Add marinara sauce with a couple pinches of raw sugar; stir well and simmer for 5 minutes – if the sauce bubbles too much, reduce to medium-low.
ASSEMBLY
- In a 9x13 baking dish, spoon in a couple ladles of sauce just enough to cover the bottom. Place chicken pieces in the dish and cover with thin slices of prosciutto.
- Place eggplant slices over the meat followed by a thin layer of sauce, spreading it evenly on the eggplant. Sprinkle cheese over covering the entire surface.
- Transfer the dish to a 400ºF preheated oven and bake for 10 minutes or until the cheese is melted.
- Remove from the heat, sprinkle on some fresh chopped parsley and serve immediately.
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