Description
Chicken Sorrentino is an Italian-American classic that layers tender pan-fried chicken breasts with sautéed eggplant, savory prosciutto, melty cheeses, and a rich tomato-Marsala sauce. It’s indulgent, deeply comforting, and perfect for a hearty dinner. #ChickenSorrentino #ItalianComfortFood #BakedChickenDinner
Ingredients
Scale
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8 oz each)
- 3 whole eggs + 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, large diced
- 1 tablespoon fresh garlic, minced
- 1/4 cup Marsala wine
- 1 cup chicken stock (preferably homemade)
- 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 of red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese, sliced into 18 slices
- 1/2 cup grated Romano cheese
- 4 ounces sliced prosciutto
- 6 ounces sliced deli provolone cheese
Instructions
- Slice eggplant into 1/4-inch rounds. Sprinkle with 1 teaspoon kosher salt and let sit for 20 minutes. Pat dry.
- In a skillet over medium heat, add 2 tablespoons olive oil and cook eggplant until golden and tender. Set aside.
- Pound chicken breasts to even thickness. Dredge in flour seasoned with table salt and white pepper, then dip into egg wash.
- In a large skillet, heat remaining vegetable oil and olive oil. Pan-fry chicken until golden on both sides. Set aside.
- In the same skillet, sauté onions in olive oil until soft. Add garlic and cook 1 more minute.
- Deglaze pan with Marsala wine, simmer until reduced. Add chicken stock, tomatoes, tomato paste, kosher salt, pepper, and red pepper flakes. Simmer for 15–20 minutes until thickened. Stir in butter.
- Preheat oven to 375°F (190°C).
- In a baking dish, layer sauce, eggplant, chicken, prosciutto, Fontina, and provolone cheese. Repeat layers and top with Romano.
- Bake uncovered for 20–25 minutes until bubbling and cheese is melted and golden.
- Let rest 5 minutes before serving.
Notes
- Use thin, firm eggplants for best results—Japanese or Italian varieties work well.
- Pounding the chicken ensures even cooking and tenderness.
- Fontina melts beautifully and adds a creamy texture, but mozzarella can be substituted if needed.
- This dish reheats well—great for make-ahead meals or leftovers.
- Serve with pasta, crusty bread, or a simple green salad to round out the meal.
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 6g
- Sodium: 880mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 165mg