Chicken Sorrentino: A Flavorful Italian Delight

Welcome to my kitchen! Today, I’m excited to share with you a delightful recipe that holds a special place in my heart: Chicken Sorrentino. This dish is a beautiful blend of flavors and textures that will transport you straight to Italy with every bite. Perfect for family dinners, gatherings, or even a cozy night in, Chicken Sorrentino is sure to impress your loved ones.

Imagine tender chicken breasts, perfectly cooked and layered with savory eggplant, prosciutto, and a medley of cheeses, all brought together with a rich tomato sauce. It’s not just a meal; it’s an experience! Plus, it’s easier to make than you might think, making it a fantastic choice for home cooks of all skill levels.

Let’s dive into the vibrant ingredients that make this dish stand out:

• Italian Eggplant: This vegetable adds a unique flavor and texture to the dish.
• Fontina Cheese: Known for its creamy texture and melt-in-your-mouth quality.
• Prosciutto: Adds a touch of saltiness and depth to the flavors.
• San Marzano Tomatoes: These tomatoes are sweet and fragrant, perfect for sauces.

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 a tablespoon of 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, placed into a bowl and squeezed 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. Trim the ends off of the eggplant and slice it into quarter-inch-thick long slices. Lay the slices over paper towels and sprinkle with kosher salt. Let sit for 15 minutes, then wipe off the salt.
2. Trim and butterfly the chicken breasts, then cut into 6 portions, each about a quarter inch thick. Set aside.
3. In a pie plate, beat the eggs with a tablespoon of water. In a second pie plate, mix together the flour, table salt, and white pepper.
4. Dip the eggplant slices into the egg mixture, then coat with flour, and set aside on a plate. Repeat the same process for the chicken portions.
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.
6. Cook half of the eggplant for 2-3 minutes per side, and remove to paper towels when done. Repeat with the remaining eggplant using the rest of the oil.
7. Remove the skillet from heat and wipe out the pan with paper towels to remove excess oil.

Tips & Variations

• Make it Gluten-Free: Substitute the all-purpose flour with almond flour or a gluten-free flour blend.
• Add Vegetables: Feel free to add other vegetables like zucchini or spinach for extra nutrition.
• Cheese Lovers: Experiment with different cheeses like mozzarella or gouda for a unique flavor twist.
• Make Ahead: You can prepare the chicken and eggplant ahead of time and assemble just before baking.

Serving Suggestions

Chicken Sorrentino pairs wonderfully with a simple green salad drizzled with balsamic vinaigrette. You might also serve it over a bed of creamy polenta or alongside garlic bread to soak up the delicious sauce. For a drink pairing, consider a glass of chilled Pinot Grigio or a light-bodied red wine.

Conclusion

Chicken Sorrentino is more than just a recipe; it’s a way to bring family and friends together over a delicious meal. I hope you enjoy making and sharing this dish as much as I do. The combination of flavors, the ease of preparation, and the delightful presentation make it a standout choice for any occasion.

FAQ

Can I use other types of cheese?

Yes! Feel free to experiment with different cheeses. Mozzarella or gouda can be great substitutes.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Is this dish suitable for freezing?

Yes, you can freeze Chicken Sorrentino before baking. Just ensure you wrap it well to avoid freezer burn.

What can I serve with Chicken Sorrentino?

It pairs wonderfully with a green salad, garlic bread, or creamy polenta.

Delicious Chicken Sorrentino Recipe for Home Cooks

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Medium

Servings

6

servings

Prep time

45

minutes

Cooking time

45

minutes

Calories

550

kcal

Discover the delicious Chicken Sorrentino recipe, a flavorful Italian dish perfect for family dinners or gatherings.

Ingredients

• 1 pound Italian eggplant1 pound Italian eggplant

• 1 teaspoon kosher salt1 teaspoon kosher salt

• 1 1/2 pounds boneless skinless chicken breasts1 1/2 pounds boneless skinless chicken breasts

• 3 whole eggs with a tablespoon of water3 whole eggs with a tablespoon of water

• 1 1/2 cups all-purpose flour1 1/2 cups all-purpose flour

• 1 teaspoon table salt1 teaspoon table salt

• 1/2 teaspoon white pepper1/2 teaspoon white pepper

• 1/4 cup vegetable oil, divided1/4 cup vegetable oil, divided

• 1/2 cup extra virgin olive oil, divided1/2 cup extra virgin olive oil, divided

• 2 cups yellow onion, diced large2 cups yellow onion, diced large

• 1 tablespoon fresh garlic, minced fine1 tablespoon fresh garlic, minced fine

• 1/4 cup Marsala wine1/4 cup Marsala wine

• 1 cup chicken stock1 cup chicken stock

• 1 28-ounce can whole peeled San Marzano tomatoes1 28-ounce can whole peeled San Marzano tomatoes

• 4 tablespoons tomato paste4 tablespoons tomato paste

• 1 teaspoon kosher salt1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper1/2 teaspoon freshly ground black pepper

• Pinch red pepper flakesPinch red pepper flakes

• 2 tablespoons butter2 tablespoons butter

• 8 ounces Fontina cheese, sliced8 ounces Fontina cheese, sliced

• 1/2 cup Romano cheese, grated1/2 cup Romano cheese, grated

• 4 ounces sliced Prosciutto4 ounces sliced Prosciutto

• 6 ounces sliced deli Provolone cheese6 ounces sliced deli Provolone cheese

Directions

• Trim the ends off of the eggplant and slice it into quarter-inch-thick long slices. Lay the slices over paper towels and sprinkle with kosher salt. Let sit for 15 minutes, then wipe off the salt.
• Trim and butterfly the chicken breasts, then cut into 6 portions, each about a quarter inch thick. Set aside.
• In a pie plate, beat the eggs with a tablespoon of water. In a second pie plate, mix together the flour, table salt, and white pepper.
• Dip the eggplant slices into the egg mixture, then coat with flour, and set aside on a plate. Repeat the same process for the chicken portions.
• 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.
• Cook half of the eggplant for 2-3 minutes per side, and remove to paper towels when done. Repeat with the remaining eggplant using the rest of the oil.
• Remove the skillet from heat and wipe out the pan with paper towels to remove excess oil.