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–+ servings
Chicken Sorrentino

Irresistible Chicken Sorrentino: Comfort Food Bliss!

Chicken Sorrentino is an Italian comfort food with layers of breaded chicken, savory eggplant, and a medley of cheeses, topped with rich tomato sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Eggplant Layering
  • 1 medium Italian Eggplant Substitute with zucchini if unavailable
  • 4 pieces Boneless Skinless Chicken Breasts Pounded to an even thickness
  • 2 large Eggs Can use egg substitutes for dietary restrictions
  • 1 cup All-Purpose Flour Gluten-free flour can be used for gluten-sensitive option
For the Flavorful Sauce
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon White Pepper Adjust to taste
  • 1/2 cup Vegetable Oil For frying; substitute with canola oil if needed
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
  • 1/2 cup Marsala Wine Alternative: Sherry or non-alcoholic cooking wine
  • 2 cups Chicken Stock Homemade stock enhances richness
  • 28 ounces San Marzano Tomatoes Canned whole tomatoes may work in a pinch
  • 2 tablespoons Tomato Paste Optional but enhances flavor
For the Cheesy Goodness and Topping
  • 1 cup Cheeses (Fontina, Romano, Provolone) Substitute with mozzarella and parmesan if desired
  • 4 ounces Sliced Prosciutto Can replace with Canadian bacon or omit for meatless version
  • 1/2 teaspoon Red Pepper Flakes Omit if a milder dish is preferred

Equipment

  • large skillet
  • Saucepan
  • baking dish
  • meat mallet
  • Three shallow dishes

Method
 

Preparation Steps
  1. Slice the Italian eggplant into ½-inch rounds. Sprinkle with kosher salt and lay on paper towels to drain for about 30 minutes.
  2. Trim and butterfly the boneless skinless chicken breasts. Pound them to an even thickness of about ¾ inch.
  3. Set up a breading station with three shallow dishes: one with flour, another with beaten eggs, and the last with breadcrumbs. Bread the eggplant and chicken.
  4. Heat vegetable oil in a large skillet over medium heat. Fry the eggplant slices until golden brown.
  5. Sear the breaded chicken cutlets in the same skillet until golden brown.
  6. In a saucepan, sauté onion and garlic in olive oil, then add marsala wine, chicken stock, tomatoes, and seasonings. Simmer for 15 minutes.
  7. Preheat oven to 375°F (190°C). In a greased baking dish, layer half of the seared chicken, fried eggplant, prosciutto, and cheese. Repeat layers.
  8. Pour the remaining sauce over the layers, sprinkle with cheese, and bake for 25–30 minutes.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 35gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Properly draining salted eggplant and evenly pounding chicken ensures a great texture and flavor in your Chicken Sorrentino.

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