Description
Chicken Sorrentino is a delicious Italian-American dish featuring tender chicken cutlets layered with eggplant, prosciutto, and melted mozzarella, all baked in a savory marinara and white wine sauce. This flavorful, cheesy chicken dinner is perfect for a comforting meal and pairs well with pasta or crusty bread.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken cutlets (pounded to 1/4-inch thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking and Assembly
- 2 tablespoons olive oil
- 4 slices eggplant (1/4-inch thick)
- 4 slices prosciutto
- 4 slices fresh mozzarella cheese
Sauce and Garnish
- 1/2 cup dry white wine
- 1 1/2 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Season the chicken cutlets on both sides with salt and black pepper. Lightly dredge the cutlets in all-purpose flour, shaking off any excess flour to ensure a thin, even coating.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the floured chicken cutlets and sear them for 2 to 3 minutes on each side until they develop a golden-brown crust. Once seared, transfer the chicken to a plate and set aside.
- Cook Eggplant: In the same skillet, add the remaining tablespoon of olive oil. Add the eggplant slices and pan-fry them for about 2 minutes per side, or until they are softened and golden brown. Remove from heat once done.
- Assemble Layers: Return the seared chicken cutlets to the skillet. On each piece, place one slice of cooked eggplant, then a slice of prosciutto, followed by a slice of fresh mozzarella cheese, creating a stacked layering effect.
- Add Sauce and Cheese: Pour the dry white wine around the chicken in the skillet. Spoon marinara sauce over and around each chicken stack. Sprinkle grated Parmesan cheese evenly over the entire dish.
- Bake: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, until the chicken is thoroughly cooked (internal temperature should read 165°F) and the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish the Chicken Sorrentino with chopped fresh basil or parsley. Serve immediately with your choice of pasta or crusty bread for an elegant and satisfying meal.
Notes
- For convenience, you can use store-bought grilled or roasted eggplant slices as a shortcut.
- Chicken thighs may substitute the cutlets, but expect a slightly longer cooking time.
Nutrition
- Serving Size: 1 cutlet stack
- Calories: 430
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 105mg
