Chicken Sorrentino
Juicy, delicious, and easy Chicken Sorrentino recipe made with prosciutto, roasted eggplant, and three kinds of cheese, all cooked in a flavorful marinara sauce.
Servings: 4 servings
Equipment
Ingredients
For the roasted eggplant
- 1 eggplant small to medium-sized
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the seared chicken
- 4 boneless skinless chicken breasts I prefer to select smaller breasts for this dish
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the sauce
- 3 tablespoons butter
- ½ medium onion diced
- 1 teaspoon kosher salt divided
- 28 ounces can of diced tomatoes
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ cup heavy cream
To Assemble
- 4 slices prosciutto
- 6 ounces fresh mozzarella cut into 8 slices
- ¼ cup grated parmesan
- ¼ cup grated pecorino Romano
Instructions
For the roasted eggplant
- Prepare. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- Prep the eggplant. Slice the eggplant into ¼ inch slices. You only need 4 slices so you might have some leftovers here. Arrange the slices on the prepared baking sheet
- Bake. Drizzle both sides of each slice with olive oil and season with sea salt and ground black pepper. Bake for 10 minutes.
- Remove from oven. Remove the roasted eggplant from the oven and keep the oven on. You will bake the chicken at the same temperature.
For the chicken
- Prep the chicken. Season the chicken breasts with sea salt and ground black pepper
- Prep the skillet. Heat a large heavy-bottomed, oven-safe skillet to medium-high heat. Add the olive oil and let it heat up for about 30 seconds.
- Cook the chicken breasts. Add the chicken to the pan. Sear for 2 minutes on one side before flipping and searing for an additional 2 minutes on the other side. Remove the chicken from the pan and set aside.
For the sauce
- Cook the onions. Add the butter to the pan to melt. Add the onions, season with ½ teaspoon salt, and sauté until translucent.
- Stir in the tomatoes. Add the diced tomatoes, ½ teaspoon sea salt, ground black pepper, garlic powder, dried oregano, dried parsley, and dried basil to the skillet and give it all a stir.
- Cook the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the skillet from the heat. Add the cream and stir to incorporate.
For assembly and baking
- Combine the chicken and the sauce. Add the seared chicken back to the pan and spoon a bit of the sauce over each piece.
- Add prosciutto and cheese. Top each chicken breast with 1 slice of prosciutto, one slice of eggplant, and 2 slices of fresh mozzarella. Distribute the shaved pecorino and shaved parmesan evenly over the entire creation.
- Bake. Put the pan back in the oven and bake for 15 minutes or until the chicken is cooked through and cheese is melted.
- Remove and serve. Remove the chicken Sorrentino from the oven and let it rest for 5 to 8 minutes before serving.
Notes
If using store bought sauce: After cooking the onions, add the sauce to the pan and heat over medium-high heat until bubbling. Remove from the heat, add cream, and continue with the recipe.
Nutrition
Calories: 660kcal | Carbohydrates: 20g | Protein: 40g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 2387mg | Potassium: 1207mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1359IU | Vitamin C: 24mg | Calcium: 393mg | Iron: 4mg
