Description
Chicken Sorrentino is a delightful dish featuring layers of breaded chicken, eggplant, prosciutto, and cheese in a zesty tomato sauce, infused with Marsala wine for added depth and richness. A perfect dish for a special dinner!
Ingredients
Units
Scale
- 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
- Trim ends off of the eggplant and slice into quarter-inch-thick long slices. Lay 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.
- Beat eggs with a tablespoon of water in a pie plate. In a second pie plate, mix flour, table salt, and white pepper.
- Dip eggplant slices into egg, then flour, and set aside on a plate. Repeat the same process for the chicken portions.
- 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.
- 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.
- Remove the skillet from heat and wipe out the pan with paper towels to remove excess oil.
Notes
- The eggplant should be cooked until golden brown, not too dark, to maintain its texture and flavor.
- If you prefer a more intense Marsala flavor, you can increase the amount of Marsala wine in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 150mg