Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Sorrentino Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Description

Chicken Sorrentino is a delightful Italian-inspired dish featuring breaded chicken breasts topped with crispy fried eggplant, savory prosciutto, fresh mozzarella, and a rich marinara sauce, all baked to bubbly perfection and garnished with fresh basil. This recipe combines frying and baking techniques to create a comfort meal with layers of flavor and satisfying textures, perfect for a family dinner or special occasion.

Ingredients

For the Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs (preferably Italian-style)
  • Salt and pepper, to taste

For the Toppings

  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 4 slices prosciutto
  • 1/2 cup marinara sauce
  • 1 cup fresh mozzarella, sliced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped

For Frying

  • 2 tablespoons olive oil

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the assembled chicken later.
  2. Prepare Chicken: Season the chicken breasts with salt and pepper. Dredge each breast first in the flour, then dip into the beaten eggs, and finally coat with the Italian-style breadcrumbs, pressing gently to ensure an even coating.
  3. Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Fry Eggplant: Using the same skillet with the remaining oil, lightly fry the eggplant slices for about 2-3 minutes per side until golden brown. Drain excess oil by placing the slices on paper towels and set aside.
  5. Assemble Chicken Sorrentino: Place the fried chicken breasts on a baking sheet. On each breast, layer a slice of prosciutto, followed by a couple of the fried eggplant slices, and then add a slice of fresh mozzarella on top.
  6. Add Sauce and Cheese: Spoon approximately one tablespoon of marinara sauce over the mozzarella on each chicken breast. Sprinkle grated Parmesan cheese evenly over the top.
  7. Bake: Bake the assembled chicken breasts in the preheated oven for 10-15 minutes, or until the cheese has melted completely and is bubbly.
  8. Garnish and Serve: Remove from the oven and sprinkle each serving with freshly chopped basil. Serve immediately for best flavor and texture.

Notes

  • Using Italian-style breadcrumbs adds a flavorful herb element to the coating. Regular breadcrumbs can be used if unavailable.
  • Ensure the eggplant slices are not too thick to allow even frying and prevent sogginess.
  • For a lighter version, the eggplant can be grilled or baked instead of fried.
  • Leftover Chicken Sorrentino can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.

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