Chicken Sorrentino Family Feast (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 pound Italian eggplant
02 - 1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8-ounces each)
03 - 1 teaspoon kosher salt (for eggplant)

→ Breading Mixture

04 - 3 whole eggs with a tablespoon of water
05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon table salt
07 - 1/2 teaspoon white pepper

→ Cooking Oils

08 - 1/4 cup vegetable oil, divided
09 - 1/2 cup extra virgin olive oil, divided

→ Sauce Components

10 - 2 cups yellow onion, diced large
11 - 1 tablespoon fresh garlic, minced fine
12 - 1/4 cup Marsala wine
13 - 1 cup chicken stock, homemade if possible
14 - 1 28-ounce can whole peeled San Marzano tomatoes, hand-crushed
15 - 4 tablespoons tomato paste
16 - 1 teaspoon kosher salt
17 - 1/2 teaspoon freshly ground black pepper
18 - Pinch red pepper flakes
19 - 2 tablespoons butter

→ Cheeses and Cured Meat

20 - 8 ounces Fontina cheese, sliced into 18 slices
21 - 1/2 cup Romano cheese, grated
22 - 4 ounces sliced Prosciutto
23 - 6 ounces sliced deli Provolone cheese

# Instructions:

01 - Trim ends off of the eggplant and slice into quarter-inch-thick long slices, about six slices if slicing from one eggplant. Lay slices over paper towels and sprinkle each side with the teaspoon of kosher salt and set aside for 15 minutes. After resting, wipe off both sides of the eggplant slices.
02 - Trim and butterfly the three breast halves then cut each in half to yield six portions. Each portion should be about a quarter inch thick. (Or pound out to one quarter inch thick with a meat mallet if not butterflying).
03 - Beat eggs with a tablespoon of water in a pie plate. Mix flour, table salt and white pepper in a second pie plate.
04 - Dip eggplant slices in egg and then flour and set aside on a plate or platter. Follow the same steps for the chicken portions.
05 - Cover a sheet pan with paper towels. Preheat oven to 350 degrees F.
06 - Heat a large oven proof skillet or braiser over medium high heat and add half of the vegetable oil and two tablespoons of the olive oil. Once hot, add half of the eggplant and cook on both sides for 2-3 minutes per side until cooked through but not too dark. Remove to paper towels. Repeat with remaining vegetable oil, olive oil, and eggplant.
07 - Remove the skillet from heat and wad up a bunch of paper towels and with tongs, wipe out the inside of the pan. Keep hands away from the hot fat and skillet.
08 - Return skillet to the burner and set heat to medium. Add two tablespoons of olive oil and once hot, sear half of the chicken for 1½ minutes per side. Remove to pan with the paper towels. Repeat with remaining olive oil and chicken. The chicken will not be cooked through but will finish cooking in the oven.
09 - Immediately add the onions to the skillet and cook two minutes. Add garlic and cook one minute.
10 - Add Marsala wine and cook to evaporate the wine, about 1-2 minutes. Add stock and cook to reduce by half, about ten minutes.
11 - Add the tomatoes, tomato paste, salt, pepper and pepper flakes and cook for 15 minutes, stirring occasionally. Remove from heat and stir in the butter. Remove 1½ cups of the sauce and set aside.
12 - Place the six seared chicken portions over the top of the sauce left in the pan. Cover each with the sliced Fontina. Cut the fried eggplant pieces to fit the size of the chicken, overlapping as needed. Top each with Romano cheese, then divide the prosciutto slices evenly over the Romano. Top with the reserved sauce (1/4 cup per portion), then finish with the Provolone cheese (one-ounce per portion).
13 - Bake uncovered for 15 minutes then place under the broiler for a minute or two to brown the tops. Serve immediately.

# Notes:

01 - This dish combines traditional Italian flavors in multiple layers for a sophisticated entrée that impresses guests.
02 - The eggplant salting process helps remove bitterness and excess moisture before cooking.

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