A flavorful combination of quick fried eggplant, seared chicken thighs, prosciutto and provolone make up this delicious Chicken Sorrento
In my restaurant days, it was always a challenge finding new ways to serve chicken so that my customers didn’t get bored and felt as though they were getting a good value for their money. One of my favorite dishes to make as well as eat was Chicken Sorrento.
The history on this dish goes back to a little Italian restaurant I worked at many years ago, family-owned and operated. My friend John had found a great deal on a closed restaurant and asked me to help renovate and open his restaurant.
While I was working on the menu, he told me about a dish his aunt had made when she had first come to America, he had the basics down but didn’t have a clue as to how she made it. After a few test runs this recipe was declared the winner. I hope I did her memory justice.
Chicken Sorrento isn’t a complicated dish, just a few components put together in the right order so that each mouthful of this delicious dish was moan-worthy.
As I moved to different restaurants throughout my career, this was one dish I always took with me. In fact, we’ve even had it at school a few times. It’s a very flavorful chicken dish and served with pasta it will satisfy the heartiest appetite.
Add a loaf of good Italian bread and a salad and you’ve got a restaurant-style meal in the comfort of your own home, at a fraction of the cost of going out. You’ll save enough making this dinner at home to buy the lobster on your next trip to Costco!
If you enjoy restaurant-style dishes made with poultry, you’re going to love these!
- 8 boneless skinless chicken thighs
- 1 small eggplant peeled and sliced longways
- 1 cup flour
- 1 cup seasoned bread crumbs
- 2 cup eggs lightly beaten with 1/4 of water added to make your eggwash
- 1 cup sliced mushrooms
- 1/4 lb prosciutto sliced very thin
- 1/4 lb provolone cheese
- olive oil as needed to saute chicken and fry eggplant
- 1 cup marinara sauce
- 1 cup chicken stock
- splash of white wine
- pinch granulated garlic
- pinch granulated onion
- pinch black pepper
- 2 tablespoons grated romano cheese
- Preheat oven to 300 degrees
- Set up a breading station : flour , eggwash, bread crumbs and bread the eggplant cutlets.
- In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. fry each side until golden brown, set on paper towels to drain.
- Empty the oil from the saute pan and wipe it out with paper towels.
- Add about two tablespoons of olive oil to the pan and allow to get hot over medium high heat
- Dredge the chicken thighs in flour seasoned with sea salt and black pepper, then place into pan with hot oil, sear one side of the chicken and turn over, then add sliced mushrooms to the pan.
- Cook over medium heat, allowing mushrooms to cook until soft, at this point the chicken should almost be fully cooked.
- Add a splash of wine to stop cooking, add chicken stock, spices and romano cheese and mix well. Reduce heat and allow to simmer for 5 minutes.
Set up each Chicken Sorrento:
- Fried eggplant cutlet, add a few spoons of marinara sauce on top of the eggplant
- Add chicken thighs, top with thinly sliced proscuito
- Add mushrooms and some of the sauce to each sorrento
- Top with provolone cheese and place in the preheated oven for 10-15 minutes
- Serve with your favorite pasta or side dish and enjoy!