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This Chicken Sorrentino transforms ordinary chicken breasts into an extraordinary Italian-inspired masterpiece with layers of tender eggplant, savory prosciutto, and melted cheese all blanketed in a rich marsala-infused tomato sauce. My family requests this showstopper whenever we have guests we want to impress without spending all day in the kitchen.
I first made this Chicken Sorrentino for my husband's birthday dinner after we had enjoyed it at our favorite Italian restaurant. The waiter had described it as their chef's signature dish, and now it's become mine too. My mother-in-law even requested the recipe after trying it at our home!
Ingredients
- Boneless skinless chicken breasts: Tender meat that cooks quickly and serves as the foundation for building layers of flavor
- Italian eggplant: Adds a silky texture and subtle earthy flavor that pairs perfectly with the chicken
- Prosciutto: Provides a salty depth that elevates the entire dish. Look for thinly sliced imported varieties
- Fontina cheese: Melts beautifully and has a mild nutty flavor. Choose a young fontina for best melting properties
- Provolone cheese: Creates that perfect golden brown top. Select aged provolone for more pronounced flavor
- Marsala wine: Essential for the authentic flavor profile. Always choose dry Marsala not sweet for savory dishes
- San Marzano tomatoes: Their natural sweetness and low acidity make for a superior sauce. Worth the extra cost
- Romano cheese: Adds a sharp salty note between layers. Always grate fresh rather than using pre grated
- Fresh garlic: Provides aromatic foundation. Choose firm bulbs with tight skin for the freshest flavor
Step-by-Step Instructions
- Prepare the Eggplant:
- Slice the eggplant into quarter inch thick slices and salt both sides generously. Allow to rest for 15 minutes on paper towels to draw out bitter moisture. This step ensures your eggplant has perfect texture and flavor in the final dish. After resting wipe the salt off completely before proceeding.
- Create the Breading Station:
- Beat eggs with a tablespoon of water in one dish until completely combined. In a separate dish mix flour with salt and white pepper. Having everything ready in this order keeps your hands clean and makes the process more efficient. Keep one hand for wet ingredients and one for dry to prevent creating a sticky mess.
- Bread the Components:
- Dip each eggplant slice first in egg mixture ensuring complete coverage then into the flour mixture coating evenly on all sides. Repeat the same process with each chicken portion which should be butterflied and cut to create six equal pieces. The thin coating creates a protective barrier that seals in moisture during cooking.
- Fry the Eggplant:
- Heat oil in a large oven safe skillet over medium high heat. Cook eggplant slices for about 2 to 3 minutes per side until golden but not overly dark. Work in batches to avoid overcrowding which would steam rather than fry the eggplant. Transfer to paper towels to absorb excess oil and maintain crispness.
- Sear the Chicken:
- In the same skillet quickly sear the chicken for just 90 seconds per side. The goal is not to cook through but to create flavor through browning. The chicken will finish cooking in the oven later. This initial sear develops rich flavor compounds that enhance the entire dish.
- Create the Sauce Base:
- Immediately add onions to the hot pan cooking until translucent before adding garlic. The fond left by the chicken provides incredible depth of flavor to the sauce. Add Marsala wine and let it reduce completely which concentrates the flavors and burns off the alcohol leaving only the essence.
- Develop the Sauce:
- Add chicken stock and reduce by half which intensifies the flavor profile. Incorporate hand crushed tomatoes and tomato paste along with seasonings simmering for 15 minutes to marry the flavors. Finish with butter off heat which creates a velvety texture and enriches the sauce.
- Build the Layers:
- Begin with chicken portions nestled in sauce then methodically build layers of Fontina cheese eggplant Romano cheese prosciutto more sauce and finally Provolone. Each layer contributes unique flavors and textures that harmonize in the finished dish. The strategic stacking ensures perfect distribution in every bite.
- Bake to Perfection:
- Bake uncovered for 15 minutes which allows the chicken to finish cooking through while melting the cheeses. Finish under the broiler for a minute or two to create that irresistible golden brown bubbly top. Watch carefully during broiling to prevent burning the cheese.
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The San Marzano tomatoes are truly the secret weapon in this recipe. I once tried to substitute regular canned tomatoes and while the dish was still good it lacked that special depth of flavor. These special Italian tomatoes grow in volcanic soil near Naples giving them a unique sweetness and low acidity that transforms this sauce into something truly memorable.
Make Ahead Tips
Chicken Sorrentino can be fully assembled up to 24 hours before baking. Simply prepare all components through the layering step then cover tightly with plastic wrap and refrigerate. When ready to serve remove from refrigerator 30 minutes before baking to take the chill off then bake as directed adding 5 to 7 minutes to the baking time.
Serving Suggestions
Chicken Sorrentino pairs beautifully with simple sides that complement without competing. A lightly dressed arugula salad with lemon vinaigrette provides a bright peppery contrast to the rich main dish.
Pro Tips
While pasta is a natural accompaniment try serving with roasted fingerling potatoes tossed with olive oil rosemary and garlic for a delightful twist on the traditional pairing.
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Enjoy creating a dish that combines rich flavors and an impressive presentation perfect for your special gatherings!
Frequently Asked Questions
- → What is Chicken Sorrentino?
Chicken Sorrentino is an Italian dish featuring layers of breaded chicken, fried eggplant, prosciutto, and cheese (typically Fontina, Romano, and Provolone) in a marsala-infused tomato sauce. The ingredients are stacked and baked until the cheese melts and the flavors meld together beautifully.
- → Can I prepare Chicken Sorrentino in advance?
Yes, you can prepare the components (breaded chicken, fried eggplant, and sauce) up to a day ahead and refrigerate them separately. Assemble and bake just before serving for best results. You may need to add 5-10 minutes to the baking time if the ingredients are cold from the refrigerator.
- → What can I substitute for Marsala wine?
If you don't have Marsala wine, you can substitute with a mixture of dry white wine and a teaspoon of brandy. Alternatively, you could use Madeira or sherry. For a non-alcoholic option, use chicken stock with a teaspoon of balsamic vinegar and a pinch of sugar to mimic Marsala's rich flavor.
- → What sides pair well with Chicken Sorrentino?
Chicken Sorrentino pairs beautifully with simple sides that complement without overwhelming the rich main dish. Consider serving it with angel hair pasta, garlic bread, roasted vegetables, a light green salad with lemon vinaigrette, or steamed asparagus drizzled with olive oil and lemon.
- → Why do you salt the eggplant before cooking?
Salting eggplant (known as "degorging") serves two purposes: it draws out moisture, which prevents the eggplant from absorbing too much oil during frying, and it removes some of the natural bitterness. After salting and letting it sit for 15 minutes, be sure to wipe off the excess salt before breading and frying.
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs can be substituted for chicken breasts in this recipe. Pound them to an even thickness of about 1/4 inch. Chicken thighs have more fat and may require slightly longer cooking time, but they'll also provide more flavor and moisture to the finished dish.