Name: Chicken Sorrentino Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 pound Italian eggplant; 1 teaspoon kosher salt, for salting eggplant; 1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each); 3 whole eggs with 1 tablespoon water (for egg wash); 1 1/2 cups all-purpose flour; 1 teaspoon table salt; 1/2 teaspoon white pepper; 1/4 cup vegetable oil, divided; 1/2 cup extra virgin olive oil, divided; 2 cups yellow onion, diced large; 1 tablespoon fresh garlic, minced fine; 1/4 cup Marsala wine; 1 cup chicken stock (homemade if possible); 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand; 4 tablespoons tomato paste; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch red pepper flakes; 2 tablespoons butter; 8 ounces Fontina cheese, sliced into 18 slices; 1/2 cup Romano cheese, grated; 4 ounces sliced prosciutto; 6 ounces sliced deli Provolone cheese

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Introduction

Chicken Sorrentino is a flavorful Italian dish that combines tender chicken with layers of eggplant, prosciutto, and melted cheeses in a rich tomato sauce. This comforting recipe is perfect for a cozy dinner and showcases classic Mediterranean ingredients.

A close-up of two thick slices of grilled chicken breast with lightly browned and melted white cheese on top, sprinkled with small green herb pieces, resting on a bed of spaghetti coated in chunky bright red tomato sauce with visible pieces of tomato and herbs. The chicken and spaghetti sit inside a simple white shallow bowl that contrasts with the vibrant colors of the food, and the background shows a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Italian eggplant
1 teaspoon kosher salt
1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each)
3 whole eggs with 1 tablespoon water
1 1/2 cups all-purpose flour
1 teaspoon table salt
1/2 teaspoon white pepper
1/4 cup vegetable oil, divided
1/2 cup extra virgin olive oil, divided
2 cups yellow onion, diced large
1 tablespoon fresh garlic, minced fine
1/4 cup Marsala wine
1 cup chicken stock, homemade if possible
1 28-ounce can whole peeled San Marzano tomatoes, hand-crushed
4 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
2 tablespoons butter
8 ounces Fontina cheese, sliced into 18 slices
1/2 cup Romano cheese, grated
4 ounces sliced Prosciutto
6 ounces sliced deli Provolone cheese

Instructions

Step 1: Trim the ends off the eggplant and slice into quarter-inch-thick long slices. Lay the slices on paper towels and sprinkle with kosher salt. Let them sit for 15 minutes, then wipe off the salt.
Step 2: Trim and butterfly the chicken breasts, then cut each into 6 portions about a quarter inch thick. Set aside.
Step 3: In a pie plate, beat the eggs with a tablespoon of water. In a second pie plate, combine the flour, table salt, and white pepper.
Step 4: Dip eggplant slices first into the egg mixture, then coat with the flour mixture. Place them on a plate. Repeat this process with the chicken portions.
Step 5: Preheat your oven to 350°F. Heat a large ovenproof skillet or braiser over medium-high heat. Add half of the vegetable oil and 2 tablespoons of olive oil.
Step 6: Cook half of the eggplant slices for 2–3 minutes per side until golden, then transfer to paper towels to drain. Repeat with the remaining eggplant, using the remaining oil.
Step 7: Remove the skillet from heat and wipe it out with paper towels to remove excess oil.
Step 8: Continue with cooking the chicken, preparing the sauce, layering the ingredients, and baking as directed in your full recipe to complete the Chicken Sorrentino.

Tips & Variations

Salting the eggplant helps reduce bitterness and prevents sogginess by drawing out moisture.
Use homemade chicken stock if possible—it adds depth to the sauce.
For a vegetarian version, substitute the chicken with thick slices of grilled zucchini or additional eggplant.
If Fontina cheese isn’t available, mozzarella or provolone are good alternatives for melting.
Add fresh basil or oregano to the sauce for an herby boost.

Storage

Store leftover Chicken Sorrentino tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of three grilled chicken breasts with a golden brown, slightly charred surface, each topped with melted white cheese that looks soft and slightly gooey. The chicken sits in a rich, deep red tomato sauce that has a glossy texture and small bits of green basil leaves scattered around. The dish is served in a white bowl which contrasts with the vibrant colors of the food, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs would work well and add extra richness, though cooking times may be slightly different.

Is there a way to make this dish ahead of time?

You can prepare the chicken, eggplant, and sauce components separately and assemble right before baking. This makes it easier to manage on a busy day.