Chicken Sorrentino is a sumptuous Italian classic that brings together the perfect harmony of breaded chicken, tender eggplant, savory prosciutto, and melting cheeses bathed in a rich tomato sauce infused with the sweet warmth of Marsala wine. This dish is a celebration of textures and flavors, from the crispy chicken to the luscious layers of eggplant and cheeses, making every bite an indulgent experience.
Perfect for a special dinner or an impressive meal with family and friends, this recipe takes some time and care to prepare, but the results are worth every minute. The vibrant tomato sauce and aromatic marsala reduction elevate this dish with authentic Italian warmth and sophistication.
- Combines crispy breaded chicken with tender eggplant and rich cheeses for a delightful texture contrast.
- The Marsala wine-infused tomato sauce adds a unique depth of flavor that enhances every bite.
- Elegant enough for dinner parties yet comforting enough for a family meal.
Ingredients
- Italian eggplant: One pound of firm, fresh eggplant sliced into quarters of an inch for perfect frying texture.
- Kosher salt: One teaspoon to draw moisture and bitterness out of the eggplant slices.
- Boneless skinless chicken breasts: One and a half pounds, trimmed and butterflied for even cooking and layering.
- Whole eggs: Three eggs beaten with water to create a light wash for breading both chicken and eggplant.
- All-purpose flour: One and a half cups mixed with salt and white pepper to create a seasoned dredge.
- Table salt: One teaspoon added to the flour for balanced seasoning during breading.
- White pepper: Half a teaspoon included for a subtle warmth without overpowering the delicate flavors.
- Vegetable oil: A quarter cup used in portions for frying eggplant and chicken to crispy perfection.
- Extra virgin olive oil: Half a cup divided, enhancing flavor and aiding in sautéing ingredients.
- Yellow onion: Two cups diced large, offering a sweet base to the flavorful sauce.
- Fresh garlic: One tablespoon, minced finely, providing aromatic depth to the sauce.
- Marsala wine: Quarter cup, used to infuse the tomato sauce with a slightly sweet and nutty flavor.
- Chicken stock: One cup, homemade preferred, for a rich and savory sauce foundation.
- San Marzano tomatoes: One 28-ounce can, hand-crushed for authentic sweet and balanced tomato flavor.
- Tomato paste: Four tablespoons to add concentrated tomato richness to the sauce.
- Freshly ground black pepper: Half teaspoon to season the sauce with subtle heat.
- Red pepper flakes: A pinch for a gentle kick that complements the tomato base.
- Butter: Two tablespoons stirred into the sauce at the end to add silky richness.
- Fontina cheese: Eight ounces, sliced thinly for melting beautifully atop the chicken.
- Romano cheese: Half a cup grated, providing savory sharpness layered over the eggplant.
- Prosciutto: Four ounces sliced, adding a salty, delicate meatiness to every portion.
- Deli Provolone cheese: Six ounces sliced, finishing each layered portion with creamy melt.
Instructions
- Prepare and Salt Eggplant
Trim the eggplant and slice into quarter-inch-thick slices to ensure even cooking. Sprinkle each side with kosher salt and place on paper towels. This step removes excess moisture and bitterness for tender, flavorful eggplant.
- Butterfly and Pound Chicken
Butterfly the chicken breasts and then cut each into two portions about a quarter-inch thick, or pound them evenly. Thin chicken cooks quickly and absorbs flavors beautifully in the final bake.
- Rinse and Dredge Eggplant
After salting for 15 minutes, pat the eggplant dry to remove moisture. Dip each slice first in the egg wash and then coat lightly with seasoned flour. This creates a crisp, golden exterior when fried.
- Prepare Chicken for Breading
Repeat the egg and flour dipping process with the chicken portions. Proper coating ensures a crunchy shell that seals in juicy tenderness while baking.
- Fry Eggplant in Batches
Heat vegetable and olive oil in a large ovenproof skillet. Fry eggplant slices on both sides just until cooked through and lightly golden, about 2-3 minutes each side. Remove to paper towels to drain excess oil.
- Clean Skillet and Sear Chicken
Wipe the skillet clean carefully, then add olive oil and sear chicken portions over medium heat for 1.5 minutes per side. This locks in moisture; chicken will finish cooking in the oven.
- Sauté Aromatics for Sauce
Use the same skillet to sauté diced onions for two minutes until softened, then add garlic and cook for one minute more to release fragrant flavors.
- Deglaze with Marsala Wine
Add Marsala wine to the pan and cook until evaporated. This intensifies flavor and adds a subtle sweetness to the sauce.
- Simmer Chicken Stock and Tomatoes
Pour in chicken stock and reduce by half, then add crushed San Marzano tomatoes, tomato paste, salt, pepper, and red pepper flakes. Simmer for 15 minutes to meld rich sauce flavors.
- Finish Sauce with Butter
Remove the pan from heat and stir in butter for a silky, glossy finish that deepens the sauce’s richness.
- Assemble Chicken Sorrentino
Arrange seared chicken over the sauce in the skillet. Layer sliced Fontina cheese on chicken, then top with trimmed fried eggplant to fit. Sprinkle with Romano cheese, distribute prosciutto evenly, ladle reserved sauce atop, and finish with Provolone cheese slices.
- Bake and Broil for Finish
Bake uncovered at 350°F for 15 minutes to melt cheeses and finish cooking chicken. Then broil briefly to brown and crisp the cheese topping beautifully.
- Serve Hot and Enjoy
Serve the Chicken Sorrentino immediately to enjoy the contrast of crispy, melty, and savory layers at their best. A perfect centerpiece for an Italian-inspired meal.
- Patting eggplant dry after salting is crucial to avoid soggy frying results.
- Seared chicken is not fully cooked before baking; the oven finishes the process perfectly.
- Using San Marzano tomatoes ensures a sweet and balanced tomato flavor for the sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the crispiness of the breaded chicken and eggplant without sogginess.
Serving Suggestions
Serve Chicken Sorrentino with a simple arugula salad dressed lightly with lemon and olive oil to cut through the richness. A side of creamy polenta or crusty Italian bread also pairs beautifully to soak up extra sauce.
- For even cooking, pound chicken breasts to uniform thickness if not butterfly cut.
- Use a heavy-bottomed ovenproof skillet to sear and bake in the same pan for flavor retention and minimal cleanup.
- Reserve a portion of the sauce before assembling to keep the top layers moist and flavorful during baking.
FAQs
- Can I use a different type of cheese?
Fontina and Provolone provide meltability and mild flavor, but you can substitute with mozzarella and Parmesan if needed.
- Is it necessary to salt the eggplant?
Salting eggplant helps remove bitterness and excess moisture, preventing sogginess and improving flavor.
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well but adjust cooking time as they can be thicker and juicier.
- Can this dish be made ahead?
You can prepare components in advance, but bake and broil just before serving for best texture and freshness.
- What wine pairs well with Chicken Sorrentino?
A medium-bodied Italian red like Chianti or a dry white like Pinot Grigio complements this dish wonderfully.
- Can I omit the prosciutto?
Yes, for a vegetarian option you can leave out prosciutto or replace it with roasted red peppers.
Chicken Sorrentino Layers
Equipment
- 1 ovenproof skillet for searing and baking
- 1 sheet pan lined with paper towels for draining
- 2 pie plate for egg wash and flour mixture
Ingredients
- 1 pound Italian eggplant
- 1 teaspoon kosher salt divided
- 1 1/2 pounds boneless skinless chicken breasts 3 breast halves, 8 ounces 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 diced large
- 1 tablespoon fresh garlic minced fine
- 1/4 cup Marsala wine
- 1 cup chicken stock
- 1 28-ounce can whole peeled San Marzano tomatoes, hand crushed
- 4 tablespoons tomato paste
- 1/2 teaspoon freshly ground black pepper
- Pinch red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese sliced (about 18 slices)
- 1/2 cup Romano cheese grated
- 4 ounces sliced Prosciutto
- 6 ounces sliced deli Provolone cheese
Instructions
- Trim the ends off the eggplant and slice into 1/4-inch-thick long slices. Sprinkle both sides with kosher salt and let sit for 15 minutes on paper towels.
- Trim and butterfly the chicken breast halves, then cut each in half to yield six 1/4-inch-thick portions; alternatively, pound to 1/4-inch thickness.
- Wipe off excess salt from the eggplant slices after sitting.
- Beat eggs with water in one pie plate. In another, mix flour, table salt, and white pepper.
- Dip eggplant slices first in egg wash then in flour mixture; set aside. Repeat the same process for chicken portions.
- Preheat oven to 350°F.
- Heat half the vegetable oil and two tablespoons of olive oil in an ovenproof skillet over medium-high heat. Cook half the eggplant slices 2-3 minutes per side until cooked but not too dark. Drain on paper towels and repeat with remaining oils and eggplant.
- Carefully wipe out skillet fat with paper towels using tongs.
- Return skillet to medium heat and add two tablespoons olive oil. Sear half the chicken 1 1/2 minutes per side; drain on paper towels. Repeat with remaining olive oil and chicken. Chicken will finish cooking in oven.
- Add onions to skillet and cook 2 minutes, then add garlic and cook 1 minute.
- Pour in Marsala wine and cook until evaporated, about 1-2 minutes.
- Add chicken stock and reduce by half, about 10 minutes.
- Add crushed tomatoes, tomato paste, salt, black pepper, and red pepper flakes; simmer for 15 minutes, stirring occasionally.
- Remove from heat and stir in butter.
- Reserve 1 1/2 cups of sauce for later use.
- Place seared chicken pieces over the remaining sauce in the skillet.
- Layer sliced Fontina cheese over each chicken piece.
- Cut fried eggplant slices to fit chicken pieces and place atop cheese.
- Sprinkle Romano cheese over eggplant, then evenly distribute prosciutto slices.
- Pour reserved sauce over each portion, about 1/4 cup each, then top with Provolone cheese.
- Bake uncovered for 15 minutes, then broil 1-2 minutes to brown cheese tops.
- Serve immediately.
Notes
- Salt eggplant to reduce bitterness and moisture.
- Chicken is partially cooked on stove; finishes in oven.
- Reserve sauce for layering to enhance flavor.
- Use fresh San Marzano tomatoes if possible for best taste.
- Leftovers can be refrigerated and reheated gently.
