Chicken Sorrentino
Chicken Sorrentino combines tender chicken cutlets topped with salty prosciutto, roasted eggplant, and melty fontina cheese simmered in a rich marsala wine-tomato sauce.
Servings: 4
Ingredients
- 1 medium eggplant 1/4" thick slices
- 8 chicken cutlets about 1 1/2 pounds of chicken
- 1/2 cup (68g) all-purpose flour
- 1/2 cup (120ml) extra virgin olive oil
- 6 tablespoons (56g) unsalted butter
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 1/4 cup (60ml) dry marsala wine
- 1 cup (240ml) low-sodium chicken stock
- 1 14-ounce can plum tomatoes blender pulsed
- 8 slices prosciutto
- 1/2 cup (57g) shredded fontina cheese
- 1/4 cup (23g) grated parmigiano reggiano
- salt and pepper to taste
Instructions
- Preheat oven to 425°F and place the rack on the middle level. Place eggplant on a parchment paper lined baking sheet and coat with 4 tablespoons of olive oil and a sprinkle of salt and pepper. Roast the eggplant for 20-30 minutes or until the pieces are lightly browned and soft when pierced with a fork.
- Season the chicken cutlets with salt and pepper on both sides. Dredge dry cutlets into flour and coat completely, shaking off the excess. Place the dredge cutlets on a parchment paper lined baking sheet.
- In a large pan, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium heat. Add the chicken to the pan and sear the cutlets for 2-3 minutes per side. If needed work in batches to not overcrowd the pan. Set the seared cutlets on a plate and tent with foil to keep warm.
- Add the remaining olive oil to the same pan along with the onion. Cook for a few minutes then add the garlic and cook until fragrant (about 2 more minutes). Add the marsala wine and chicken stock to the pan and turn heat to high. Bring to a boil for 3-4 minutes, or until the liquid reduces by half, and scrape the pan with a wooden spoon to dislodge the brown bits.
- Add the crushed tomatoes and bring the sauce to a lively simmer for 3 minutes. Add the remaining butter and stir it all together to finish the sauce. Taste test and season the sauce with salt and pepper if required. Remove half of the sauce from the pan and set aside.
- Add the cooked chicken to the pan. Top each cutlet with 1 slice of prosciutto. Cover the prosciutto with and 1-2 slices of eggplant. Sprinkle both cheeses on to each piece, dividing evenly. Place one tablespoon of sauce onto each cutlet.
- Bake the assembled chicken stacks in the oven for 6-8 minutes or until fully cooked through with nice bubbly cheese. Serve the remaining sauce on the side. Enjoy!
Notes
- 1 1/2 pounds of chicken cutlets (6-8 cutlets) will serve 4 people. If using chicken breasts, fillet and pound to equal thickness before seasoning and dredging in flour.
- Presliced thin prosciutto works great for this dish.
- Extra sauce can be served with a bit of pasta or with crusty bread.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 576kcal | Carbohydrates: 25.4g | Protein: 45.6g | Fat: 32.7g | Saturated Fat: 11.8g | Cholesterol: 153mg | Sodium: 255mg | Fiber: 5.4g | Sugar: 10.2g | Calcium: 174mg | Iron: 2mg
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