Real Recipes From Real Home Cooks ®

chicken sorrentino

Recipe by
Francine Lizotte
Surrey South, BC

Colorful, easy to make and definitely tasty, this is a dish to enjoy anytime or at your next dinner party…

yield 6 servings
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For chicken sorrentino

  • 1 md
    eggplant, peeled and sliced into 1/4-inch thick
  • 1/3 c
    olive oil, or as needed
  • garlic powder, to taste
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 lg
    chicken breasts, pounded down to 1/2-inch thick
  • 1/2 c
    unbleached all-purpose flour
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    freshly ground black pepper
  • 3 Tbsp
    olive oil
  • 1/2 c
    yellow onions, chopped
  • 3 lg
    cloves garlic, pressed
  • 1/4 tsp
    red pepper flakes, or to taste
  • 1/4 c
    marsala wine
  • 2 3/4 c
    (650 ml) marinara sauce, divided
  • 1/2 tsp
    raw sugar
  • 2 oz
    prosciutto, thinly sliced or more if desired
  • 2 c
    grated fontina cheese, or as needed
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make chicken sorrentino

  • 1
  • 2
    Preheat oven to 400ºF and line a baking sheet with parchment paper; set aside.
  • 3
    Place the eggplant slices on the prepared baking sheet and brush on olive oil just enough to cover the top; season with garlic salt, ground sea salt and freshly ground black pepper.
  • 4
    Transfer to the preheated oven and bake for 20 minutes. Halfway through cooking, flip them and return to the oven for the remaining time.
  • 5
    Remove from the heat and set them aside.
  • 6
  • 7
    In a shallow dish, add flour, Italian seasoning, garlic salt and freshly ground black pepper; stir to blend.
  • 8
    Working with one at a time, dredge the pounded chicken breast in flour coating both sides. Shake off any extra flour and place it on a plate while doing the others.
  • 9
    In a large skillet over medium-high heat, add oil and when it starts shimmering, without crowding, place chicken breasts and cook for 3 minutes per side or until golden.
  • 10
    When they’re done, transfer them to a plate while cooking the other pieces; set aside.
  • 11
  • 12
    In the same skillet, add onions and reduce the heat to medium; sauté 1 minute.
  • 13
    Add pressed garlic and sauté for only 30 seconds. Add red pepper flakes; sauté for 15 seconds.
  • 14
    Pour in Marsala wine and stir to coat. Add marinara sauce with a couple pinches of raw sugar; stir well and simmer for 5 minutes – if the sauce bubbles too much, reduce to medium-low.
  • 15
  • 16
    In a 9x13 baking dish, spoon in a couple ladles of sauce just enough to cover the bottom. Place chicken pieces in the dish and cover with thin slices of prosciutto.
  • 17
    Place eggplant slices over the meat followed by a thin layer of sauce, spreading it evenly on the eggplant. Sprinkle cheese over covering the entire surface.
  • 18
    Transfer the dish to a 400ºF preheated oven and bake for 10 minutes or until the cheese is melted.
  • 19
    Remove from the heat, sprinkle on some fresh chopped parsley and serve immediately.
  • 20
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