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5 from 13 votes

Chicken Sorrentino

Delicious Italian recipe of pan seared chicken with roasted eggplant, prosciutto, and fontina cheese in a light tomato and wine sauce.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 4 thin chicken cutlets
  • 1 small eggplant
  • 1 14 ounce can plum tomatoes
  • 4 slices prosciutto
  • 1/2 cup grated fontina cheese
  • 1/4 cup grated parmigiano reggiano
  • 1/4 cup marsala wine
  • 1/4 cup diced onion
  • 2 cloves chopped garlic
  • 1 cup low sodium chicken stock
  • 1/2 cup olive oil
  • 6 Tbsp unsalted butter
  • 1 cup all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


  • Preheat oven to 375f and place rack in middle.  Slice eggplant lengthwise into 1/4" strips.  Place eggplant on parchment paper lined baking sheet and coat eggplant with 4 Tbsp of olive oil and a sprinkle of salt and pepper.  Bake eggplant for 20 minutes.
  • Grate 1/2 cup of fontina cheese and set aside.  Squeeze 14 ounces of tomatoes in a bowl and set aside.  Place flour in dish with 1/2 tsp of kosher salt and 1/4 of black pepper.  Mix well.  Dredge dry cutlets into flour and coat completely.  Shake off any excess. 
  • Heat 2 Tbsp of butter and 2 Tbsp of olive oil on medium heat.  After the butter melts sear the cutlets for 2 minutes per side, shaking pan to prevent sticking.  Repeat for second batch if pan is not big enough.  Set cutlets aside on paper towel lined plate.
  • In same pan add onion and garlic and saute for 3 minutes in 2 more Tbsp of olive oil.  After 3 minutes add marsala wine and chicken stock to pan and turn heat to high.  Bring to boil for 2 minutes and scrape the pan bits with a wooden spoon to dislodge.
  • Turn heat down to low and add the crushed tomatoes.  Cook for 5 minutes and add 2 Tbsp of butter and stir it all together to finish the sauce.  Remove most of the sauce from the pan and set aside.
  • Add cooked chicken to the pan.  Top each cutlet with 1 slice of prosciutto.  Cover the prosciutto with eggplant.  Sprinkle both cheeses on to each piece dividing evenly.  Place one Tbsp of sauce on each cutlet.
  • Bake the assembled chicken stacks in the oven for 8-10 minutes or until fully cooked through with nice bubbly cheese.  Serve the remaining sauce on the side.  Enjoy!



  • There is not much added salt in this recipe because prosciutto and the cheeses are already quite salty.   Adjust according to taste. 
  • There is more than enough sauce  to make a little pasta on the side.


Calories: 642kcal | Carbohydrates: 11g | Protein: 35g | Fat: 52g | Sodium: 550mg