Name: Chicken Sorrento
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

A flavorful combination of quick fried eggplant, seared chicken thighs, prosciutto and provolone make up this delicious Chicken Sorrento

Total Time: 45 minutes

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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 dishes 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.

It wasn’t really 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!

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5 from 4 votes

Chicken Sorrento

A flavorful combination of quick fried eggplant, seared chicken thighs, prosciutto and provolone make up this delicious Chicken Sorrento

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Entree

Cuisine: Italian

Servings:

Calories: 968kcal

Author: Chef Dennis Littley

Ingredients

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

Instructions

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!

Nutrition

Thanks for stopping by today, and I hope you get a chance to try this delicious dish. Have a happy week my friends, were counting down the days till Spring officially arrives!

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About Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Chicken Sorrento Recipe : Restaurant Style Meals in your home