Chicken Sorrentino is a delightful dish that brings together layers of breaded chicken, eggplant, prosciutto, and cheese, all enveloped in a zesty tomato sauce infused with marsala apple vinegar. This recipe is perfect for family dinners or special occasions where you want to impress your guests with an Italian classic. The combination of flavors and textures makes Chicken Sorrentino a standout choice that everyone will love.
Why You’ll Love This Recipe
- Flavorful Layers: Enjoy the rich taste of breaded chicken combined with the savory notes of prosciutto and cheeses.
- Easy to Prepare: With step-by-step instructions, you’ll find making Chicken Sorrentino straightforward and manageable.
- Impressive Presentation: This dish looks stunning on the plate, making it perfect for entertaining or special occasions.
- Versatile Ingredients: You can easily adjust the ingredients based on what you have on hand or personal preferences.
- Comforting Meal: The hearty nature of this dish ensures it satisfies everyone at the table.
Tools and Preparation
Before diving into this delicious recipe, gathering the right tools will make your cooking experience smoother.
Essential Tools and Equipment
- Large oven-proof skillet or braiser
- Pie plates (2)
- Meat mallet (optional)
- Sheet pan
- Paper towels
Importance of Each Tool
- Large oven-proof skillet or braiser: Ideal for searing chicken and baking the entire dish, ensuring even cooking.
- Pie plates: Perfect for preparing the egg wash and flour mixture, keeping your prep area organized.
Ingredients
Chicken Sorrentino has luscious layers of breaded chicken, eggplant, prosciutto, and cheese in a zesty tomato sauce infused with marsala apple vinegar.
For the Chicken and Eggplant
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1 ½ pounds boneless skinless chicken breasts (3 breast halves, 8-ounces each)
- 3 whole eggs with a tablespoon of water
- 1 ½ cups all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon white pepper
- ¼ cup vegetable oil, divided
- ½ cup extra virgin olive oil, divided
For the Sauce
- 2 cups yellow onion, diced large
- 1 tablespoon fresh garlic, minced fine
- ¼ cup Marsala apple vinegar
- 1 cup chicken stock, homemade if possible
- 1 28-ounce can whole peeled San Marzano tomatoes placed into a bowl and squeezed by hand
- 4 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch red pepper flakes
For Topping
- 2 tablespoons butter
- 8 ounces Fontina cheese, sliced into 18 slices
- ½ cup Romano cheese, grated
- 4 ounces sliced Prosciutto
- 6 ounces sliced deli Provolone cheese
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Chicken Sorrentino
Step 1: Prepare the Eggplant
Trim ends off of the eggplant and slice into quarter-inch-thick long slices. Lay slices over paper towels and sprinkle each side with kosher salt. Set aside for 15 minutes to draw out moisture.
Step 2: Prepare the Chicken
Trim and butterfly the chicken breasts then cut each in half to yield six portions. Each portion should be about a quarter inch thick. Set aside.
Step 3: Bread the Eggplant
After letting them sit with salt for 15 minutes, wipe off both sides of the eggplant slices. Beat eggs with a tablespoon of water in one pie plate. In another pie plate, mix flour, table salt, and white pepper. Dip each eggplant slice in egg followed by flour; set aside on a plate.
Step 4: Bread the Chicken
Follow the same steps as above for coating chicken portions in egg and flour.
Step 5: Cook Eggplant
Cover a sheet pan with paper towels. Preheat oven to 350 degrees F. Heat a large skillet over medium-high heat with half of both oils. Cook half of the eggplant until golden brown on both sides; about 2-3 minutes per side. Remove and drain on paper towels.
Step 6: Cook Chicken
In the same skillet, add more olive oil if necessary. Sear half of the chicken portions for about 1½ minutes per side until browned but not fully cooked. Remove from skillet.
Step 7: Make Sauce Base
Add onions to skillet; cook for two minutes before adding garlic for another minute. Pour in Marsala apple vinegar; cook until evaporated (about 1-2 minutes). Add stock and reduce by half over ten minutes.
Step 8: Add Tomatoes
Stir in tomatoes, tomato paste, kosher salt, pepper, and red pepper flakes. Simmer for about fifteen minutes while stirring occasionally.
Step 9: Assemble Chicken Sorrentino
Remove from heat; stir in butter. Set aside 1½ cups sauce for later use. Place cooked chicken over sauce in skillet; layer with Fontina cheese followed by fried eggplant pieces cut to fit over chicken.
Step 10: Add Remaining Toppings
Sprinkle Romano cheese over eggplant then divide prosciutto slices evenly atop the Romano cheese. Spoon reserved sauce over each portion then finish with Provolone cheese.
Step 11: Bake
Bake uncovered for about fifteen minutes; then broil briefly until tops are golden brown.
Step 12: Serve
Serve immediately garnished with fresh parsley if desired. Enjoy your Chicken Sorrentino!
How to Serve Chicken Sorrentino
Chicken Sorrentino is a delicious and visually appealing dish that can elevate any dining experience. It pairs well with various sides and garnishes, making it versatile for different occasions.
With Fresh Herbs
- Basil – Sprinkle fresh basil leaves on top for a burst of color and flavor.
- Parsley – A handful of chopped parsley adds freshness and complements the richness of the dish.
Over a Bed of Greens
- Arugula Salad – Serve Chicken Sorrentino over a bed of peppery arugula for a nice contrast.
- Mixed Greens – A light mixed green salad dressed with vinaigrette balances the hearty flavors.
Accompanied by Crusty Bread
- Garlic Bread – Offer warm garlic bread to soak up the delicious sauce.
- Ciabatta Rolls – These rolls are perfect for sopping up every last bit of sauce.
With a Splash of Lemon
- Lemon Wedges – Serve some lemon wedges on the side for guests to squeeze over their portions, enhancing the flavors.
How to Perfect Chicken Sorrentino
To create the best Chicken Sorrentino, pay attention to these essential tips that will enhance your cooking skills and ensure great results.
- Use Fresh Ingredients – Always opt for fresh eggplant, chicken, and herbs to maximize flavor and texture.
- Season Generously – Don’t be shy with salt and pepper; seasoning each layer enhances the overall taste significantly.
- Cook in Batches – Fry the eggplant and chicken in small batches to ensure even cooking and prevent steaming.
- Allow Flavors to Marry – Let the sauce simmer long enough so that all flavors meld together beautifully.
- Broil for a Golden Finish – Broiling at the end gives your dish an appealing golden top that looks irresistible.
Best Side Dishes for Chicken Sorrentino
Pairing side dishes with Chicken Sorrentino can enhance your meal experience. Here are some great options to consider:
- Garlic Mashed Potatoes – Creamy mashed potatoes infused with garlic make an ideal companion.
- Roasted Vegetables – Seasonal vegetables roasted with olive oil provide color and nutrition.
- Caprese Salad – Fresh tomatoes, mozzarella, and basil create a refreshing side that highlights Italian flavors.
- Risotto – A creamy mushroom or herb risotto brings comfort and depth alongside your main dish.
- Steamed Asparagus – Bright green asparagus lightly seasoned adds elegance to your plate.
- Pasta Primavera – A simple vegetable pasta offers a delightful contrast in texture and flavor.
Common Mistakes to Avoid
When making Chicken Sorrentino, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.
- Not salting the eggplant: Skipping this step can lead to bitter flavors. Always salt the eggplant and let it rest to draw out excess moisture.
- Overcrowding the skillet: Cooking too much chicken or eggplant at once can steam them instead of browning. Cook in batches to ensure even cooking.
- Ignoring cooking times: Under or overcooking chicken can affect texture. Use a meat thermometer; chicken should reach 165°F for safety.
- Forgetting about the sauce: Don’t rush the sauce preparation! Letting it simmer enhances flavors. Follow timing closely for the best taste.
- Using low-quality cheese: The right cheese makes a difference in flavor. Opt for good-quality Fontina and Provolone for an authentic experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store Chicken Sorrentino in an airtight container.
- It will last for 3–4 days in the refrigerator.
Freezing Chicken Sorrentino
- Wrap portions tightly in plastic wrap or use freezer-safe containers.
- Can be frozen for up to 3 months for best quality.
Reheating Chicken Sorrentino
- Oven: Preheat to 350°F, place covered chicken in a baking dish, and heat until warm (about 20 minutes).
- Microwave: Place on a microwave-safe plate and cover; heat on medium power in 1-minute intervals until heated through.
- Stovetop: Heat in a skillet over low heat, adding a splash of water if needed to keep it moist.
Frequently Asked Questions
What is Chicken Sorrentino?
Chicken Sorrentino is an Italian dish featuring layers of breaded chicken, eggplant, prosciutto, and cheese topped with a zesty tomato sauce.
Can I customize Chicken Sorrentino?
Yes! You can add other vegetables or switch up cheeses based on your preference. Spinach or mushrooms are great additions.
How do I make Chicken Sorrentino gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free certified.
Can I prepare Chicken Sorrentino ahead of time?
Absolutely! You can prep all components ahead of time. Assemble it without baking and store it in the fridge until ready to cook.
Final Thoughts
Chicken Sorrentino is not only delicious but also versatile enough for various occasions. Its rich layers of flavor make it a standout dish that you can customize easily based on your favorite ingredients. Give this recipe a try, and enjoy a delightful meal that’s sure to impress!
Chicken Sorrentino
Chicken Sorrentino is a classic Italian dish that layers tender, breaded chicken with savory eggplant, prosciutto, and an assortment of cheeses, all bathed in a vibrant tomato sauce infused with Marsala apple vinegar. This comforting meal not only delights the palate but also impresses with its beautiful presentation, making it perfect for family gatherings or special occasions. The harmonious blend of flavors and textures ensures this dish will be a hit at your dinner table.
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
Ingredients
- 1 pound Italian eggplant
- 1 ½ pounds boneless skinless chicken breasts
- 3 whole eggs
- 1 ½ cups all-purpose flour
- 2 cups diced yellow onion
- ¼ cup Marsala apple vinegar
- 1 can (28 ounces) whole peeled San Marzano tomatoes
- 8 ounces Fontina cheese
- 4 ounces prosciutto
- Butter and fresh parsley for garnish
Instructions
- Slice eggplant, salt it, and let sit to draw out moisture.
- Prepare chicken by butterflying and cutting into portions.
- Bread the eggplant and chicken by dipping in egg then flour.
- Cook eggplant until golden brown; sear chicken until browned.
- Make the sauce by sautéing onions and garlic, then adding vinegar and tomatoes.
- Assemble layers in an oven-proof skillet: chicken, eggplant, cheeses, and sauce.
- Bake until bubbly and broil for a golden finish.
- Serve garnished with fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg
Keywords: For gluten-free options, use a gluten-free flour blend. Customize the recipe by adding vegetables like spinach or mushrooms.
