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Chicken Sorrentino

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Tender chicken cutlets layered with golden eggplant, savory prosciutto, marinara sauce, and bubbling melted cheese make this Italian-American favorite rich and satisfying. Chicken Sorrentino is an impressive yet approachable dinner perfect with pasta, vegetables, or salad.

Ingredients

  • 2 large boneless, skinless chicken breasts, sliced into 4 cutlets
  • 1 medium eggplant, sliced into rounds
  • 4 slices prosciutto
  • 1 1/2 cups shredded mozzarella cheese
  • 4 slices provolone cheese, optional
  • 2 cups marinara or tomato sauce
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, divided, plus more for the eggplant
  • 1/2 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese
  • Fresh basil or parsley, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Slice the eggplant into rounds and season lightly with salt. Let the slices sit briefly, then pat away excess moisture with paper towels.
  3. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant in batches until tender and lightly browned on both sides, adding additional oil as needed. Transfer to a plate.
  4. Slice the chicken breasts horizontally to make 4 cutlets and gently pound them to an even thickness. Season both sides with salt, black pepper, and Italian seasoning.
  5. Lightly coat the chicken cutlets with flour and shake away the excess.
  6. Heat the remaining olive oil and butter in the skillet. Add the garlic and cook briefly, then add the chicken and cook for 3–4 minutes per side until lightly golden. The chicken does not need to be fully cooked at this stage.
  7. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish and arrange the chicken cutlets over the sauce.
  8. Place sautéed eggplant over each chicken cutlet, followed by a slice of prosciutto.
  9. Spoon the remaining marinara over the portions and top with mozzarella and optional provolone.
  10. Sprinkle the Parmesan evenly over the cheese.
  11. Bake for 15–20 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
  12. Let the Chicken Sorrentino rest for a few minutes, garnish with fresh basil or parsley, and serve warm.

Notes

  • For a simpler version, omit the prosciutto and layer the chicken with eggplant, marinara, and cheese.
  • Combining mozzarella, provolone, and Parmesan provides both a creamy melt and a stronger cheese flavor.
  • Sautéed mushrooms, spinach, or roasted red peppers can be added between the layers. Cook high-moisture vegetables before assembling the dish.
  • For a crispier variation, coat the chicken cutlets in seasoned breadcrumbs instead of flour before browning.
  • For a lighter preparation, brush the eggplant lightly with olive oil and roast it instead of sautéing.
  • The chicken and eggplant can be prepared ahead and refrigerated separately, then assembled shortly before baking.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat covered at 350°F (175°C), adding extra marinara if needed to keep the chicken moist.
  • Individual portions can be frozen, although the eggplant may have a softer texture after thawing and reheating.

Nutrition

Find it online: https://thefamilycooking.com/chicken-sorrentino/