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Chicken Sorrentino Recipe

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★★★★★

4.5 from 59 reviews

Chicken Sorrentino is a classic Italian dish featuring tender breaded chicken breasts layered with rich tomato sauce, melted Fontina and Provolone cheeses, savory prosciutto, and aromatic herbs. The chicken and eggplant are lightly fried before being baked together in an ovenproof skillet, resulting in a flavorful, comforting meal with layers of textures and tastes.

Ingredients

Scale

For the Eggplant and Chicken

  • 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

For the Sauce and Assembly

  • 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

Instructions

  1. Prepare the Eggplant: Trim the ends off the eggplant and slice it into quarter-inch-thick long slices. Lay the slices on paper towels and sprinkle with kosher salt. Let them sit for 15 minutes to draw out moisture, then wipe off the salt and any released liquid.
  2. Prepare the Chicken: Trim and butterfly the chicken breasts, then cut each into 6 portions, each about a quarter inch thick. Set these chicken pieces aside.
  3. Bread the Eggplant and Chicken: Beat the eggs with a tablespoon of water in a pie plate. In another pie plate, mix the flour, table salt, and white pepper. Dip the eggplant slices into the egg mixture, then dredge them in the flour mixture. Repeat the same breading process for the chicken portions, setting all pieces aside on separate plates.
  4. Preheat and Heat Oil: Preheat the oven to 350°F (175°C). Heat a large ovenproof skillet or braiser over medium-high heat. Add half of the vegetable oil and 2 tablespoons of olive oil to the pan.
  5. Fry the Eggplant: Cook half of the eggplant slices for 2-3 minutes on each side until golden brown, then transfer them to paper towels to drain excess oil. Repeat with the remaining eggplant slices using the rest of the oils.
  6. Clean the Pan: Remove the skillet from heat and wipe out the pan carefully with paper towels to absorb and remove the excess oil, preparing it for the next cooking steps.

Notes

  • Salting the eggplant is essential to reduce bitterness and remove excess moisture for better frying.
  • Butterflying and flattening the chicken ensures even cooking and tender texture.
  • Use an ovenproof skillet to avoid transferring food to another dish, which helps with even cooking and cleanup.
  • Using San Marzano tomatoes is preferred for their rich flavor and low acidity in the sauce.
  • Butter and oil are combined for frying to achieve a perfect balance of flavor and heat tolerance.
  • Let the dish rest a few minutes after baking before serving to allow flavors to meld.

Keywords: Chicken Sorrentino, Italian chicken recipe, baked chicken with eggplant, melted cheese chicken, prosciutto chicken, tomato sauce chicken dish

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