Description
A culinary experience that captures the heart of Italian-American cooking, Chicken Sorrentino blends eggplant, tender chicken, rich cheeses, and a savory sauce.
Ingredients
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, plus 1 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, squeezed by hand
- 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 Romano cheese, grated
- 4 ounces sliced Prosciutto
- 6 ounces sliced deli Provolone cheese
Instructions
- Prepare the eggplant: Trim the ends off and slice the eggplant into quarter-inch-thick slices. Lay them over paper towels, sprinkle with kosher salt, and let sit for 15 minutes before wiping off the excess salt.
- Prep the chicken: Trim and butterfly the chicken breasts, cutting them into six portions about a quarter inch thick.
- Egg and flour stations: In a pie plate, beat the eggs with a tablespoon of water. In another pie plate, mix the flour with table salt and white pepper.
- Coat the eggplant and chicken: Dip eggplant slices into the egg mixture, then the flour, and set aside. Repeat with the chicken portions.
- Heat the skillet: Preheat your oven to 350°F. In a large ovenproof skillet, heat half of the vegetable oil and 2 tablespoons of olive oil over medium-high heat.
- Cook the eggplant: Cook half of the eggplant slices for 2-3 minutes per side until golden brown, transferring them to paper towels to drain. Repeat with the remaining eggplant using the rest of the oils.
- Prepare for sauce: Remove the skillet from heat and wipe out excess oil with paper towels, setting the stage for your savory sauce.
Notes
Chicken Sorrentino is best served hot from the oven, ideally with a simple arugula salad or garlic bread. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken, eggplant, Italian, comfort food, dinner