Chicken Sorrentino
Colorful, easy to make and definitely tasty, this Chicken Sorrentino is a dish to enjoy anytime or at your next dinner party…
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.