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Plate of Chicken Sorrentino with eggplant and tomato sauce

Chicken Sorrentino

A crispy, cheesy, and savory chicken dish layered with eggplant, Fontina, Provolone, and a rich tomato sauce that is easy to make and sure to impress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 1 pound Italian eggplant
  • 1 teaspoon kosher salt
For the Chicken
  • 1.5 pounds boneless skinless chicken breasts about 3 breast halves, 8-ounces each
  • 3 whole eggs with a tablespoon of water
  • 1.5 cups all-purpose flour
  • 1 teaspoon table salt
  • 0.5 teaspoon white pepper
For Cooking
  • 0.25 cup vegetable oil divided
  • 0.5 cup extra virgin olive oil divided
  • 2 cups yellow onion diced large
  • 1 tablespoon fresh garlic minced fine
  • 0.25 cup Marsala wine
  • 1 cup chicken stock (homemade if possible)
  • 28 ounces whole peeled San Marzano tomatoes placed into a bowl and squeezed by hand
  • 4 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes
  • 2 tablespoons butter
Cheeses and Meat
  • 8 ounces Fontina cheese sliced into 18 slices
  • 0.5 cup Romano cheese grated
  • 4 ounces sliced Prosciutto
  • 6 ounces sliced deli Provolone cheese

Method
 

Preparation
  1. Trim the ends of the eggplant and slice into quarter-inch-thick long slices. Lay them 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 another pie plate, mix together flour, table salt, and white pepper.
  4. Dip the eggplant slices into the egg, then into the flour, and set aside on a plate. Repeat the same process with the chicken portions.
Cooking
  1. Preheat 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.
  2. Cook half of the eggplant for 2-3 minutes per side, removing to paper towels when done. Repeat with the remaining eggplant using the rest of the oil.
  3. Remove the skillet from heat and wipe out the pan with paper towels to remove excess oil.
Assembly
  1. Layer the cooked eggplant and chicken in the prepared skillet.
  2. Pour the sauce over the top and sprinkle the cheeses and prosciutto.
  3. Bake in the oven for 25-30 minutes until bubbly and golden brown.

Notes

Chicken Sorrentino keeps well in the fridge for about 3-4 days. For freezing, wrap individual portions tightly in plastic wrap and store in an airtight container for up to 2 months.