Chicken Sorrentino is a classic Italian-American dish made with chicken cutlets, prosciutto, roasted eggplant, and cheese all cooked in a flavorful tomato sauce.
Ingredients:
1 medium eggplant (about 1 pound)
4 tablespoons extra virgin olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (5- to 6-ounce) chicken cutlets
1/4 cup all purpose flour
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup chicken stock
1/4 cup marsala wine
1 (15-ounce) can crushed tomatoes
4 slices prosciutto
1/2 cup shredded fontina cheese
1/4 cup finely shredded pecorino romano cheese
chopped fresh basil, for ganish
Directions:
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Slice eggplant lengthwise into four 1/4-inch thick slices. Reserve remaining eggplant for another use.
Brush eggplant slices evenly with 1 tablespoon olive oil. Evenly season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set on the prepared baking sheet.
Roast in the preheated oven until tender and lightly browned,20 to 22 minutes.
Add flour to a large shallow bowl. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour until fully coated.
Heat 2 tablespoons oil in a 12-inch oven-proof skillet over medium-high heat. Add chicken breasts to skillet and cook until lightly browned, 3 to 4 minutes. Flip and cook other side until lightly browned, 3 to 4 minutes. Remove chicken from skillet; set aside.
Heat remaining 1 tablespoon oil in the skillet. Add onion and cook over medium heat until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour chicken stock and marsala wine into the skillet. Bring to a boil and cook until liquid is reduced by half, scraping any browned bits from the bottom of the skillet, about 4 minutes.
Reduce heat and add crushed tomatoes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer until sauce comes together, about 5 minutes. Reserve 1/4 cup sauce.
Return chicken to the skillet. Top each chicken breast with 1 slice prosciutto, 1 slice cooked eggplant (folding to fit, if needed), 1 tablespoon reserved sauce, 2 tablespoons shredded fontina cheese, and 1 tablespoon grated Pecorino Romano.
Transfer skillet to the oven and bake until cheese is melted and chicken is cooked through (165 degrees F or 74 degrees C), about 10 minutes.
