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!