Chicken Sorrentino
Chicken Sorrentino is a bold Italian-inspired dish with chicken, eggplant, prosciutto, and cheese in a rich marsala tomato sauce—pure comfort on a plate.
Servings: 4
Equipment
- Skillet Large
Ingredients
- 4 Slices prosciutto
- 6 Ounces fresh mozzarella cut into 8 slices
- ½ Cup parmesan freshly grated
- fresh basil for garnish
For the Eggplant:
- 1 eggplant medium
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 tablespoon olive oil
For the Chicken:
- 2 boneless skinless chicken breasts cut in half lengthwise to form 4 thin chicken cutlets
- 2 Tablespoons olive oil
- 1 Teaspoon salt
- ½ Teaspoon black pepper
For the Sauce:
- 4 Tablespoons butter
- ½ Cup onion diced
- 1 Tablespoon garlic minced
- ¼ Cup marsala wine
- 1 Tablespoon Italian seasoning
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 28 Ounces canned diced tomatoes
- ½ Cup chicken broth
Instructions
Prepare the Eggplant:
- Preheat oven to 400°F.
- Slice the eggplant lengthwise into ½-inch slices and season both sides with salt and black pepper.
- Brush or drizzle with olive oil and lay the slices on a baking sheet lined with parchment paper.
- Roast for 15 to 20 minutes, flipping halfway through, until golden brown and tender. Set aside.
Cook the Chicken:
- Heat the olive oil in a large skillet over a medium-high heat.
- Season the chicken cutlets with salt and black pepper on both sides.
- Cook the chicken for 3 to 4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, melt the butter over a medium heat.
- Add the diced onion and sauté for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the marsala wine, scraping up any browned bits from the pan, and cook for 2 minutes to reduce slightly.
- Add the Italian seasoning, salt, black pepper, diced tomatoes, and chicken broth. Stir well and let it simmer for 10 to 15 minutes, until the sauce thickens slightly.
Assemble the Dish:
- Lower the oven temperature to 375°F.
- In a baking dish, spread a small amount of sauce on the bottom.
- Layer in the chicken cutlets, and then top each cutlet with a slice of prosciutto, roasted eggplant and fresh mozzarella.
- Sprinkle with grated parmesan.
Bake the Chicken Sorrentino:
- Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and spoon over some of the sauce.
- Serve hot, garnished with fresh basil.
Notes
Pound the chicken: If your chicken cutlets are uneven in thickness, pound them gently with a meat mallet to ensure even cooking. Cutting the chicken breasts in half lengthwise helps them cook faster and stay tender.
Simmer the sauce: Allow the sauce to simmer for at least 10 to 15 minutes to develop a robust and well-balanced taste.
Thicken the sauce: For a slightly thicker sauce, let it reduce for an additional 5 minutes or stir in a tablespoon of tomato paste.
Golden bubbly cheese: Bake just until the cheese is fully melted and slightly golden—overbaking can dry out the chicken. If you want an extra-crispy cheese top, broil for the last 2 to 3 minutes.
Simmer the sauce: Allow the sauce to simmer for at least 10 to 15 minutes to develop a robust and well-balanced taste.
Thicken the sauce: For a slightly thicker sauce, let it reduce for an additional 5 minutes or stir in a tablespoon of tomato paste.
Golden bubbly cheese: Bake just until the cheese is fully melted and slightly golden—overbaking can dry out the chicken. If you want an extra-crispy cheese top, broil for the last 2 to 3 minutes.
Nutrition
Calories: 481kcal | Carbohydrates: 23g | Protein: 31g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 2453mg | Potassium: 1007mg | Fiber: 7g | Sugar: 12g | Vitamin A: 715IU | Vitamin C: 24mg | Calcium: 490mg | Iron: 3mg
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