Name: Chicken Sorrentino
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1 large eggplant, peeled and sliced into 1/4-inch rounds; 4 slices prosciutto; 1 1/2 cups shredded mozzarella cheese; 1 cup provolone cheese, shredded or sliced; 2 cups marinara sauce (homemade or store-bought); 1/2 cup grated Parmesan cheese; 1/2 cup all-purpose flour; 2 large eggs; 2 tbsp milk; Salt and pepper to taste; Olive oil for frying; Fresh basil or parsley for garnish (optional)

Description

Chicken Sorrentino is a rich and savory Italian-American dish featuring tender chicken cutlets layered with golden fried eggplant, salty prosciutto, tangy marinara, and a luscious blend of mozzarella and provolone. Baked to bubbly perfection and finished with Parmesan, it’s restaurant-quality comfort food made right at home.

Ingredients

4 boneless, skinless chicken breasts
1 large eggplant, peeled and sliced into 1/4-inch rounds
4 slices prosciutto
1 1/2 cups shredded mozzarella cheese
1 cup provolone cheese, shredded or sliced
2 cups marinara sauce (homemade or store-bought)
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
2 tbsp milk
Salt and pepper to taste
Olive oil for frying

Fresh basil or parsley for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
Lightly salt eggplant slices and let sit on paper towels for 15 minutes to release moisture. Pat dry.
Whisk eggs with milk in a shallow bowl. In another bowl, season flour with salt and pepper.
Dredge each eggplant slice in flour, then dip in egg mixture. Fry in olive oil until golden brown on both sides. Set aside.
Pound chicken breasts thin and season with salt and pepper. Lightly dredge in flour and sear in olive oil for 2–3 minutes per side until golden (not fully cooked through).
In a baking dish, layer the ingredients in this order: seared chicken, slice of prosciutto, fried eggplant, spoonful of marinara, mozzarella, and provolone.
Repeat with remaining ingredients, then pour extra marinara around the base and sprinkle all over with Parmesan cheese.
Bake uncovered for 25–30 minutes, until cheese is melted and bubbly and the chicken is cooked through.

Garnish with chopped basil or parsley before serving.

Notes

Can be assembled ahead of time and baked later.
Use Japanese eggplant for thinner slices if desired.
Pair with pasta, roasted veggies, or crusty bread.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: Italian-American