Chicken Sorrentino
Chicken Sorrentino consists of boneless chicken breast cutlets layered with prosciutto, eggplant, marinara sauce and lots of cheesy cheese!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ pounds (600 grams) chicken cutlets (See Note 1 & 2)
- ½ cup flour
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground pepper
- 1 eggplant
- ¼ cup olive oil
- 2 tablespoons butter
- ⅓ cup chopped onion (approx ½ small onion)
- 2 garlic cloves
- ¼ cup sweet marsala wine (See Note 3)
- 28 ounces (800 grams) canned tomatoes (diced or crushed)
- ½ cup chicken stock
- 6 slices prosciutto (See Note 4)
- 7 ounces (200 grams) grated mozzarella cheese
- ⅓ cup grated Pecorino Romano cheese
Instructions
- 1
Preheat the oven to 350ºF/180ºC. Line a baking sheet with non-stick baking paper and have a large baking dish ((approx 9 x 13 inch/23 x 33 cm) ready for assembly.
- 2
Wash eggplant and slice into ¼ inch/6mm thick. You’ll need 6 slices.
- 3
Arrange slices on a lined baking sheet and brush or drizzle with 1 tablespoon of oil and sprinkle evenly with ¼ teaspoon of salt.
- 4
Bake eggplant for 15 minutes turning slices over halfway through the cooking. When cooked, remove and set aside.
- 5
Season chicken cutlets evenly with ½ teaspoon salt and ¼ teaspoon freshly ground pepper.
- 6
Place the flour on a large plate and dredge the seasoned cutlets completely. Dust off excess. Set aside.
- 7
Heat up remaining olive oil and 1 tablespoon butter in a skillet over medium heat.
- 8
When the butter melts, sear the chicken cutlets for about 2 minutes on each side. You may need to do this in batches.
- 9
When cutlets are done, arrange in one layer in a large baking dish.
- 10
Add remaining butter to the skillet and saute the onion for 2 or 3 minutes adding the crushed garlic towards the end. Onion should be translucent and starting to become a little golden. Reduce or increase the heat as needed.
- 11
Pour marsala into the skillet and scrape the bottom to pick up any stuck on bits. Allow to boil.
- 12
Add diced or crushed tomatoes, chicken stock and remaining salt and pepper.
- 13
Simmer the sauce for 5 minutes. Then taste and adjust seasoning if necessary. Salt brings out flavor so be sure to not miss this step!
- 14
Lay one slice of prosciutto and one eggplant slice over each cutlet.
- 15
Top each stack with a couple of spoonfuls of tomato sauce. Spoon the remaining sauce around the chicken. Sprinkle mozzarella on top of the sauce then scatter with grated Pecorino Romano cheese.
- 16
Bake for 10-15 minutes or until the cheese is beginning to become golden and the sauce is bubbling.
- 17
Serve immediately.