Description

Chicken Sorrentino is a classic Italian-American comfort dish that layers juicy, pan-seared chicken cutlets with savory prosciutto, creamy eggplant, melty mozzarella cheese, and rich tomato sauce. Baked until bubbly and golden, it’s an irresistible main course perfect for cozy family dinners or entertaining guests.

Ingredients

Units Scale

For the Chicken:

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil

For the Eggplant:

1 medium eggplant, sliced into 1/4-inch rounds
Salt, for sweating eggplant
2 tablespoons olive oil

For Assembly:

4 slices prosciutto
8 ounces fresh mozzarella cheese, sliced
2 cups marinara sauce
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh basil, chopped (optional, for garnish)

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Instructions

Prepare the Eggplant: Lightly salt the eggplant slices and set them in a colander for 20-30 minutes to draw out bitterness. Pat dry with paper towels. Heat olive oil in a skillet over medium heat and cook eggplant slices until tender and lightly browned, about 2-3 minutes per side. Set aside.
Prepare and Sear the Chicken: Season chicken breasts with salt and pepper. Dredge each breast lightly in flour, shaking off the excess. In a large skillet, heat olive oil over medium-high heat and sear chicken until golden brown on both sides, about 3-4 minutes per side (the chicken will finish cooking in the oven). Set aside.
Assemble the Layers: Preheat oven to 375°F (190°C). In a baking dish, spread 1 cup of marinara sauce on the bottom. Arrange the seared chicken breasts in the sauce. Top each chicken breast with a cooked eggplant slice, followed by a slice of prosciutto, and then a few pieces of mozzarella cheese. Spoon remaining marinara sauce over the top and sprinkle with Parmesan cheese.
Bake: Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is bubbly and lightly golden and the chicken is cooked through.
Garnish and Serve: Remove from oven, let rest for a few minutes, then sprinkle with chopped fresh basil if desired. Serve hot, spooning extra sauce from the pan around each portion.

Notes

You can substitute turkey cutlets for chicken, if preferred.
For extra crispy eggplant, lightly dredge eggplant in flour before pan-frying.
Use store-bought or homemade marinara sauce to save time.
This dish pairs wonderfully with pasta, a green salad, or crusty bread.
Leftovers can be stored in an airtight container and reheated in the oven or microwave.

Nutrition

Serving Size: 1 chicken breast with toppings
Calories: 460
Sugar: 7g
Sodium: 970mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 52g
Cholesterol: 120mg