Hey there, it’s Anne from Beyond the Bayou Blog. Today, I want to share my take on Chicken Sorrentino with you. This dish holds a special place in my heart, reminding me of cozy family dinners and the comfort of home-cooked meals.
I first tried it years ago at a local Italian restaurant and knew I had to recreate it in my own kitchen. After some trial and error, I’ve put together a version that’s both delicious and easy to make.
What I love about chicken sorrentino is how it combines tender chicken with layers of eggplant, prosciutto, and melty cheese. The rich tomato sauce ties it all together, creating a meal that’s sure to please everyone at the table.
Whether you’re cooking for your family or hosting friends, this recipe is a great choice. Let’s get started and make some chicken sorrentino together!
Why You Will Love This Recipe?
- Flavorful Layers: Chicken Sorrentino features tender chicken breasts layered with savory prosciutto, eggplant, marinara sauce, and a generous amount of melted cheese. It’s a delicious twist on the classic chicken parmigiana.
- Accessible Recipe: Despite its impressive flavors, this recipe is designed to be achievable for anyone. Detailed instructions and accompanying photos guide you through each step, ensuring success in the kitchen.
- Tender Chicken: The chicken cutlets are tender and juicy, ensuring a satisfying main dish. The marinara sauce provides ample moisture and flavor, perfect for pairing with pasta.
- Versatile Serving Options: Serve Chicken Sorrentino with a side of pasta like tonnarelli, garganelli, or cavatelli for a complete meal. Alternatively, complement it with roasted potatoes and broccoli, utilizing the oven for efficiency.
Tips that Are Worth Considering!
- Prep First: Have all your ingredients prepped and ready before you start cooking. This keeps things organized and ensures a smoother cooking process.
- Choose Thin Cutlets: Opt for thin chicken cutlets. This not only helps in cooking them more evenly but also keeps them tender. Resist the temptation to skip this step!
- Avoid Overcooking: When baking the chicken initially, avoid overcooking it. Remember, it will bake again later. It’s okay if the internal temperature hasn’t reached 165°F right away.
- Season Well: Taste and season your sauce generously. The marinara sauce plays a crucial role in flavoring the dish, so ensure it’s well-seasoned with enough salt to enhance its taste.
Chicken Sorrentino Recipe
A traditional Italian dish that consists of thinly sliced chicken cutlets, baked eggplant, and prosciutto overlaid in a basic tomato sauce and baked with mozzarella and parmesan cheese for a filling, bubbling supper.
Print
Pin
Rate
Calories: 1086kcal
Servings: 4
Equipment
- Chef's Knife
- Skillet
- Baking Dish
- Tongs
- Measuring Spoons
- Oven
- Aluminum foil
Ingredients
FOR THE CHICKEN
- 1 cup almond flour
- 1 tsp onion powder
- 4 chicken breasts
- 3/4 tsp salt
- 1/8 tsp ground black pepper
- 1 large egg
- 1 tsp dried oregano
EVERYTHING ELSE
- 2 garlic cloves minced
- salt and peper
- 1 large eggplant about 300g
- 22 oz passata (strained, pureed tomatoes)
- 1/4 cup red wine
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- 2 cups grated mozzarella cheese
- 1 – 2 tbsp fresh basil finely sliced
- 4 slices prosciutto
Instructions
- Slice eggplant into 4 pieces lengthwise, 1/2 inch thick. Salt and rest for 10 mins, then pat dry.
- Flatten chicken breasts between plastic wrap with a meat tenderizer. Season with salt and pepper.
- Preheat oven to 400°F, line baking sheet with parchment paper.
- Mix almond flour, onion powder, oregano, salt, and pepper in one bowl. Whisk egg in another bowl.
- Dip chicken in egg, then coat in almond mixture. Place on one side of baking sheet, drizzle with 1 tbsp olive oil. Brush eggplant with 2 tbsp olive oil, place on other side.
- Bake chicken and eggplant 15 mins, flip, bake 12-15 mins until golden and tender.
- Heat 1 tbsp olive oil in a pan, cook garlic until soft. Add passata and red wine, simmer 10-15 mins until thickened. Season with salt and pepper.
- Spread half of sauce in baking dish. Arrange chicken, eggplant, and prosciutto. Top with remaining sauce, mozzarella, and Parmesan.
- Bake 10-15 mins until cheese melts and browns.
- Serve hot, garnished with fresh basil.
Nutrition
Calories: 1086kcal | Carbohydrates: 38g | Protein: 83g | Fat: 69g | Saturated Fat: 16g | Cholesterol: 246mg | Sodium: 1382mg | Fiber: 13g | Sugar: 15g | Calcium: 581mg | Iron: 7mg
What To Serve With Chicken Sorrentino?
