Chicken Sorrentino
Delicious Italian recipe of pan seared chicken with roasted eggplant, prosciutto, and fontina cheese in a light tomato and wine sauce.
Servings: 4
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Calories: 642kcal | Carbohydrates: 11g | Protein: 35g | Fat: 52g | Sodium: 550mg