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Chicken Sorrentino
Chicken Sorrentino has luscious layers of breaded chicken, eggplant, prosciutto, and cheese in a zesty tomato sauce infused with marsala wine.
Ingredients
1 pound Italian eggplant
1 teaspoon kosher salt
1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8-ounces each)
3 whole eggs with a tablespoon of water
1 1/2 cups all-purpose flour
1 teaspoon table salt
1/2 teaspoon white pepper
1/4 cup vegetable oil, divided
1/2 cup extra virgin olive oil, divided
2 cups yellow onion, diced large
1 tablespoon fresh garlic, minced fine
1/4 cup Marsala wine
1 cup chicken stock, homemade if possible
1 28-ounce can whole peeled San Marzano tomatoes placed into a bowl and squeezed by hand
4 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
2 tablespoons butter
8 ounces Fontina cheese, sliced into 18 slices
1/2 cup Romano cheese, grated
4 ounces sliced Prosciutto
6 ounces sliced deli Provolone cheese
Instructions
- Trim ends off of the eggplant and slice into quarter-inch-thick long slices, about six slices if slicing from one eggplant. Lay slices over paper towels and sprinkle each side with the teaspoon of kosher salt and set aside.
- Trim and butterfly the three breast halves then cut each in half to yield six portions. Each portion should be about a quarter inch thick. (Or pound out to one quarter inch thick with a meat mallet if not butterflying). Set aside.
- After 15 minutes of sitting with salt, wipe off both sides of the eggplant slices.
- Beat eggs with a tablespoon of water in a pie plate.
- Mix flour, table salt and white pepper in a second pie plate.
- Dip eggplant slices in egg and then flour and set aside on a plate or platter.
- Follow the same steps for the chicken portions.
- Cover a sheet pan with paper towels.
- Preheat oven to 350 degrees F.
- Heat a large oven proof skillet or braiser over medium high heat and add half of the vegetable oil and two tablespoons of the olive oil. Once hot, add half of the eggplant and cook on both sides, removing to paper towels before they get too dark but are cooked through. This should take 2-3 minutes per side. Repeat with the rest of the vegetable oil and two more tablespoons of olive oil and cook the remaining eggplant.
- Remove the skillet from heat and wad up a bunch of paper towels and with tongs, wipe out the inside of the pan. Keep hands away from the hot fat and skillet.
- Return skillet to the burner and set heat to medium. Add two tablespoons of olive oil and once hot, sear half of the chicken for 1 ½ minutes per side. Remove to pan with the paper towels. Repeat with remaining olive oil and remaining chicken. The chicken will not be cooked through but will cook further in the oven.
- Immediately add the onions to the skillet and cook two minutes. Add garlic and cook one minute.
- Add Marsala wine and cook to evaporate the wine, about 1-2 minutes.
- Add stock and cook to reduce by half, about ten minutes.
- Add the tomatoes, tomato paste, salt, pepper and pepper flakes and cook for 15 minutes, stirring occasionally.
- Remove from heat and stir in the butter.
- Remove 1 ½ cups of the sauce and set aside.
- Start building the portions. Place the six seared chicken portions over the top of the sauce left in the pan.
- Cover each with the sliced Fontina.
- Cut the fried eggplant pieces to fit the size of the chicken, overlapping as needed.
- Top each with Romano cheese, then divide the prosciutto slices evenly over the Romano.
- Top with the reserved sauce (1/4 cup per portion), then finish with the Provolone cheese, (one-ounce per portion).
- Bake uncovered for 15 minutes then place under the broiler for a minute or two to brown the tops.
- Serve immediately.
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Find it online: https://www.afamilyfeast.com/chicken-sorrentino/
