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This Chicken Sorrentino turns basic chicken breasts into a stunning Italian-style feast with smooth eggplant, flavorful prosciutto, and gooey cheese all covered in a deep marsala tomato sauce. My folks ask for this knockout dish whenever we've got company to wow without hogging up my whole day cooking.
I whipped up this Chicken Sorrentino for my hubby's birthday after we'd tried it at our go-to Italian spot. The server told us it was their chef's crowning glory, and now it's become mine too. Even my mother-in-law wanted the instructions after tasting it at our place!
What You'll Need
- Boneless skinless chicken breasts: Juicy meat that's quick to cook and works as the base for all the tasty layers
- Italian eggplant: Brings a smooth feel and gentle earthy notes that work magic with the chicken
- Prosciutto: Adds a salty kick that makes everything taste better. Go for thin slices from Italy if you can
- Fontina cheese: Turns wonderfully gooey with a light nutty taste. Pick young fontina for better melting
- Provolone cheese: Makes that beautiful golden top. Try aged provolone for stronger flavor
- Marsala wine: Can't skip this for true flavor. Always pick dry not sweet for main dishes
- San Marzano tomatoes: They're naturally sweet with less acid for a better sauce. Worth spending extra
- Romano cheese: Gives a sharp salty punch between layers. Always grate it fresh
- Fresh garlic: Creates that yummy smell base. Look for firm bulbs that feel tight
How To Make It
- Get the Eggplant Ready:
- Cut eggplant into thin quarter-inch rounds and sprinkle salt on both sides. Let them sit for 15 minutes on paper towels to pull out bitter juices. This trick makes your eggplant taste just right in the final dish. Don't forget to wipe off all the salt before moving on.
- Set Up Your Coating Area:
- Mix eggs with some water in one bowl until smooth. Put flour with salt and white pepper in another bowl. Having everything lined up keeps your hands cleaner and speeds things up. Use your left hand for wet stuff and right for dry to avoid gunky fingers.
- Coat Your Ingredients:
- Dunk each eggplant slice in egg stuff first making sure it's fully wet then roll it in flour mix until covered everywhere. Do the same with your chicken pieces that should be cut thin and divided into six equal chunks. This light coating locks in all the juices while cooking.
- Cook the Eggplant:
- Warm oil in a big oven-safe pan over medium-high. Cook eggplant for roughly 2-3 minutes each side until golden but not burnt. Do small batches so they fry not steam. Put them on paper towels to soak up extra oil and stay crispy.
- Brown the Chicken:
- Using that same pan quickly cook chicken just 90 seconds per side. We're not trying to cook it through just get some color. It'll finish in the oven later. This quick sear builds amazing flavor that makes the whole dish better.
- Start Your Sauce:
- Right away toss onions into the hot pan and cook until see-through before adding garlic. All those tasty bits left from the chicken give your sauce incredible flavor. Pour in Marsala wine and let it bubble away completely which packs in flavor and gets rid of the boozy taste.
- Build Up the Sauce:
- Add chicken stock and cook down by half to make flavors stronger. Mix in hand-squished tomatoes and tomato paste with seasonings and simmer for 15 minutes so everything tastes great together. Stir in butter off the heat to make the sauce smooth and rich.
- Stack Everything Up:
- Start with chicken bits in sauce then carefully stack Fontina cheese, eggplant, Romano cheese, prosciutto, more sauce and finally Provolone on top. Each layer brings special flavors and textures that work together in the finished meal. The way you stack makes sure every bite has all the good stuff.
- Bake Until Done:
- Bake uncovered for 15 minutes so chicken cooks through while cheese melts. Finish under the broiler for a minute or so to get that irresistible golden bubbly top. Keep an eye on it while broiling so the cheese doesn't burn.
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Those San Marzano tomatoes are really the hidden gem in this dish. I tried using regular canned tomatoes once and while it wasn't bad, it missed that special rich flavor. These fancy Italian tomatoes grow in volcanic dirt near Naples giving them a unique sweetness and low acid that turns this sauce into something you won't forget.
Prep Ahead Ideas
You can put Chicken Sorrentino together up to 24 hours before cooking. Just get all parts ready through the stacking step then wrap it tight with plastic and stick it in the fridge. When you're ready to eat, take it out 30 minutes before cooking to warm up a bit, then bake as normal adding 5-7 extra minutes to the cooking time.
What To Serve With It
Chicken Sorrentino goes great with simple sides that add to it without stealing the show. Try a light arugula salad with lemon dressing for a bright peppery contrast to the rich main course.
Expert Advice
While pasta works nicely alongside this dish, try serving it with roasted baby potatoes tossed with olive oil, rosemary and garlic for a cool twist on the usual combo.
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Have fun making this awesome dish that brings together amazing flavors and looks fantastic for your special get-togethers!
Frequently Asked Questions
- → What is Chicken Sorrentino?
Chicken Sorrentino is an Italian creation with coated chicken, fried eggplant, ham, and cheese (usually Fontina, Romano, and Provolone) swimming in a tomato sauce spiked with marsala. Everything gets piled up and baked until the cheese turns gooey and all the flavors come together nicely.
- → Can I prepare Chicken Sorrentino in advance?
Sure thing, you can make all the parts (coated chicken, fried eggplant, and sauce) a day before and keep them in the fridge separately. Just put it all together and bake right before you want to eat for the best taste. You might need to cook it 5-10 minutes longer if everything's cold from the fridge.
- → What can I substitute for Marsala wine?
If you're out of Marsala wine, try mixing dry white wine with a teaspoon of brandy instead. You could also use Madeira or sherry. Don't drink alcohol? Just use chicken broth with a splash of balsamic vinegar and a tiny bit of sugar to get that rich Marsala flavor.
- → What sides pair well with Chicken Sorrentino?
Chicken Sorrentino goes great with simple sides that won't fight with the already rich main dish. Try serving it with thin spaghetti, crusty garlic bread, roasted veggies, a simple green salad with lemony dressing, or steamed asparagus with a drizzle of olive oil and lemon juice.
- → Why do you salt the eggplant before cooking?
We salt eggplant to do two things: pull out extra water so it won't soak up too much oil when you fry it, and take away some of that bitter taste. After you've let it sit with salt for about 15 minutes, make sure to wipe off any extra salt before you bread and fry it.
- → Can I use chicken thighs instead of chicken breasts?
Absolutely, you can swap in boneless skinless chicken thighs for the breasts. Just flatten them to about 1/4 inch thick. Thighs have more fat and might need a bit more cooking time, but they'll make your dish juicier and more flavorful in the end.