chicken sorrentino

Chicken Sorrentino is a spectacular makeover of the famous Gnocchi alla Sorrentina. With only 5 main ingredients it’s nothing short of epic.

Chicken Sorrentino

chicken breast (about 700 grams)

cheese

tomato sauce (+ ½ cup water)

onion ((finely chopped))

flour

basil leaves (a few

Extra virgin olive oil

Salt (to taste)

Pepper (to taste)

In a large skillet pan add a generous drizzle of extra virgin olive oil and add finely chopped onion.Simmer for a few minutes on medium heat.

Add tomato puree + 1/2 cup water to thin out the sauce. Add an extra 1/4 cups water if you&#39;re using hard Mozzarela cheese (see notes).Simmer for about 5 minutes on low heat.

Add salt and and just a few basil leaves. You should still have some left to add later.

Prepare Tomato Sauce

Cut chicken breast in large cubes.

Place chicken cubes in a big bowl and toss with flour.Mix well, making sure all chicken cubes are well dredged with flour.

In a large skillet pan heat olive oil. Once oil is hot (but not burning!) add chicken cube shaking off excess flour.

Add salt.

Once nice and brown on one side flip them with a spatula to get an even golden color on each side.

Prepare Chicken Breast

Once chicken is all browned, add previously cooked tomato sauce. Mix well.

Top with fresh Mozzarella cut in cubes and a few basil leaves.Turn the heat an low and let it simmer for a mere minute or two until all flavors are well combined and Mozzarella has slightly melted.

Garnish with more basil if you prefer.

Mix Everything Together

Delicious Italian recipe of pan seared chicken with roasted eggplant, prosciutto, and fontina cheese in a light tomato and wine sauce.

chicken cutlets

eggplant

plum tomatoes

prosciutto

fontina cheese

parmigiano reggiano

marsala wine

onion

garlic

chicken stock

olive oil

unsalted butter

all purpose flour

tsp kosher salt

tsp black pepper

Preheat oven to 375f and place rack in middle.&nbsp; Slice eggplant lengthwise into 1/4" strips.&nbsp; Place eggplant on parchment paper lined baking sheet and coat eggplant with 4 Tbsp of olive oil and a sprinkle of salt and pepper.&nbsp; Bake eggplant for 20 minutes.

Grate 1/2 cup of fontina cheese and set aside.&nbsp; Squeeze 14 ounces of tomatoes in a bowl and set aside.&nbsp; Place flour in dish with 1/2 tsp of kosher salt and 1/4 of black pepper.&nbsp; Mix well.&nbsp; Dredge dry cutlets into flour and coat completely.&nbsp; Shake off any excess.&nbsp;

Heat 2 Tbsp of butter and 2 Tbsp of olive oil on medium heat.&nbsp; After the butter melts sear the cutlets for 2 minutes per side, shaking pan to prevent sticking.&nbsp; Repeat for second batch if pan is not big enough.&nbsp; 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.&nbsp; After 3 minutes add marsala wine and chicken stock to pan and turn heat to high.&nbsp; 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.&nbsp; Cook for 5 minutes and add 2 Tbsp of butter and stir it all together to finish the sauce.&nbsp; Remove most of the sauce from the pan and set aside.

Add cooked chicken to the pan.&nbsp; Top each cutlet with 1 slice of prosciutto.&nbsp; Cover the prosciutto with eggplant.&nbsp; Sprinkle both cheeses on to each piece dividing evenly.&nbsp; 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.&nbsp; Serve the remaining sauce on the side.&nbsp; Enjoy!

https://www.youtube.com/watch?v=iO8wFajb_kM

Chicken Sorrentino is an amazing Italian-American comfort food dish.  It's probably my favorite Italian chicken dish I recommend you try.  Thin seared chicken cutlets are topped with prosciutto, roasted eggplant, and fontina cheese.  A light marsala tomato sauce is gently placed on top, before finishing it in the oven.  I hope you enjoy this Italian chicken recipe!

Italian Chicken Series:
https://www.youtube.com/playlist?list=PL0QyikC1o6v3KYexWMD-5U6prhy-QIdje

PRINT RECIPE HERE:
https://www.sipandfeast.com/chicken-sorrentino-recipe/

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

WEBSITE:
https://www.sipandfeast.com/

INSTAGRAM:
https://www.instagram.com/sipandfeast/

How To Make Chicken Sorrentino With Prosciutto, Fontina, And Eggplant

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Chicken Sorrentino

Chicken Sorrentino

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