Chicken Sorrentino Recipe

• Difficulty Level: Easy
• Servings: 6
• Nutritional Facts Per Serving (1 of 6 servings): Calories 523, Total Fat 24 g, Saturated Fat 11 g, Carbs 29 g, Dietary Fiber 7 g, Sugar 11 g, Protein 45 g, Cholesterol 136 mg, Sodium 1093 mg
• Total Time: 1 hr 15 min
• Active Time: 1 hr

Imagine the irresistible fusion of eggplant Parmesan and chicken Parmesan: tender chicken slices layered with silky eggplant and savory prosciutto, smothered in a vibrant homemade marinara, then blanketed with gooey cheese and baked to golden, bubbly perfection. This dish will transport you straight to Italy with every melty, flavorful bite!

Ingredients

• 1 large eggplant, sliced into 6 long planks
• 2 tablespoons olive oil, plus extra for brushing
• Kosher salt and freshly ground black pepper
• 6 chicken breast cutlets
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/2 cup white wine (Sauvignon Blanc recommended)
• 3 garlic cloves, grated
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 6 thin slices prosciutto
• 8 ounces fresh mozzarella, sliced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 400F. Line a baking sheet with parchment paper.
2. Lay the eggplant slices on the sheet, brush with olive oil, and season lightly with salt and pepper. Roast until tender, about 20 minutes. Cool slightly.
3. Season chicken cutlets on both sides with salt and pepper. Dredge in flour seasoned with salt and pepper, shaking off excess. Set aside.
4. In a large oven-safe skillet, heat butter and olive oil over medium-high. Sear chicken in batches, 3 minutes per side, until golden (it finishes in the oven). Remove.
5. To the skillet, add shallot and wine; deglaze, scraping bits. Reduce wine and soften shallot (2-3 minutes). Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in tomatoes, season, and simmer 5 minutes.
6. Off heat, reserve most sauce in a bowl, leaving a thin layer. Arrange chicken in pan. Top each with prosciutto (fold to fit), eggplant (fold if needed), mozzarella, reserved sauce, and Parmesan.
7. Bake until cheese melts, about 13 minutes. Broil on high 30 seconds to 1 minute for golden bubbleswatch closely!
8. Garnish with basil and serve hot with extra sauce. Buon appetito!