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Chicken Sorrentino Recipe

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★★★★★

4.7 from 128 reviews

Chicken Sorrentino is a delightful Italian-inspired dish featuring tender chicken cutlets topped with roasted eggplant, salty prosciutto, and a rich combination of fontina and parmigiano cheeses. The chicken stacks are coated in a flavorful Marsala tomato sauce, then baked until bubbly and golden, making for an elegant yet approachable meal perfect for family dinners or special occasions.

Ingredients

Scale

For the Eggplant:

  • 1 medium eggplant, sliced 1/4″ thick
  • 4 tablespoons (60ml) extra virgin olive oil
  • salt and pepper to taste

For the Chicken and Coating:

  • 8 chicken cutlets (about 1 1/2 pounds)
  • 1/2 cup (68g) all-purpose flour
  • salt and pepper to taste

For Cooking:

  • 2 tablespoons (30ml) extra virgin olive oil
  • 6 tablespoons (56g) unsalted butter, divided
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry Marsala wine
  • 1 cup (240ml) low-sodium chicken stock
  • 1 14-ounce can plum tomatoes, pulsed in blender

For Assembly:

  • 8 slices prosciutto
  • 1/2 cup (57g) shredded fontina cheese
  • 1/4 cup (23g) grated parmigiano reggiano

Instructions

  1. Roast the Eggplant: Preheat the oven to 425°F and position the rack in the middle. Arrange the eggplant slices on a parchment-lined baking sheet, coat with 4 tablespoons of olive oil, and season lightly with salt and pepper. Roast for 20-30 minutes until the eggplant is golden and tender when pierced.
  2. Prepare the Chicken Cutlets: Season chicken cutlets evenly with salt and pepper. Dredge each piece thoroughly in flour, shaking off any excess. Lay the coated cutlets on a parchment-lined baking sheet ready for searing.
  3. Sear the Chicken: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium heat. Add the chicken cutlets without overcrowding and sear for 2-3 minutes per side until golden brown. Work in batches if necessary. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
  4. Create the Sauce Base: In the same pan, add the remaining olive oil and the diced onion. Cook for several minutes until translucent, then add garlic and sauté until fragrant, about 2 minutes. Pour in Marsala wine and chicken stock, raising heat to high to bring the mixture to a boil. Let it reduce by half for 3-4 minutes, scraping up browned bits from the pan to deepen flavor.
  5. Finish the Sauce: Stir in the blended plum tomatoes and simmer energetically for 3 minutes. Add the remaining butter to enrich the sauce, stirring to combine. Season with salt and pepper to taste. Remove half of the sauce and set aside for serving.
  6. Assemble the Chicken Stacks: Return the cooked chicken to the pan with the remaining sauce. Top each cutlet with one slice of prosciutto, then cover with 1-2 slices of roasted eggplant. Sprinkle evenly with fontina and parmigiano cheeses. Spoon about one tablespoon of sauce over each stack.
  7. Bake to Finish: Place the pan in the preheated oven or transfer assembled stacks to a baking sheet and bake for 6-8 minutes until the chicken is thoroughly cooked and cheeses have melted into a bubbling golden crust. Serve with the reserved sauce on the side for dipping or drizzling.

Notes

  • 1 1/2 pounds of chicken cutlets (6-8 cutlets) serve approximately 4 people. If using chicken breasts, fillet and pound them to uniform thickness before seasoning and flouring.
  • Pre-sliced thin prosciutto is convenient and works very well for this recipe.
  • Extra sauce pairs beautifully with pasta, or serve with crusty bread to soak up every delicious drop.
  • Leftovers can be refrigerated for up to 3 days and gently reheated in the oven or microwave without loss of flavor or texture.

Keywords: Chicken Sorrentino, Italian chicken recipe, roasted eggplant chicken, prosciutto chicken, Marsala tomato sauce, baked chicken dish, fontina cheese chicken

Find it online: https://busyrecipe.com/chicken-sorrentino-recipe/