• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • My Recipes
  • On the Road
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Recent Recipes
  • Holiday Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Ask Chef Dennis » Recipes » Restaurant Style Chicken Sorrento Recipe

    Restaurant Style Chicken Sorrento Recipe

    Published: Mar 17, 2013 · Modified: Jun 25, 2021 by Chef Dennis Littley · 20 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

    409 shares
    • Share
    • Tweet
    • Yummly
    5 from 6 votes
    Jump to Recipe Print Recipe
    pinterest image for 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.

    side view of Chicken Sorrento garnished with parsley on a white plate sitting on top of a red and white striped napkin

    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.

    side view of Chicken Sorrento garnished with parsley and mushrooms on a white plate

    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.

    side view of cut Chicken Sorrento showing the chicken and eggplant garnished with parsley on a white plate

    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!

    More Recipes You’ll Love!

    • Pan Seared Duck Breast 
    • Chicken and Shrimp Pepperoni
    • Chicken Marsala
    • Apple Butter Bourbon Chicken

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    side view of Chicken Sorrento garnished with parsley on a white plate
    Print Recipe Save Saved!
    5 from 6 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: 4
    Calories: 951kcal
    Author: Chef Dennis Littley

    Ingredients

    Eggplant

    • 1 eggplant peeled and sliced thinly longways about ¼ inch thick – 4 cutlets are needed
    • 1 cup all-purpose flour seasoned with salt and pepper
    • 1 cup seasoned bread crumbs Italian style bread crumbs or season plain bread crumbs with granulated garlic, granulated onion, chopped parsley and grated Romano cheese
    • 2 large eggs lightly beaten with ¼ cup of water added to make your egg wash
    • ¼ water
    • ½ cup olive oil to saute eggplant cutlets- more if needed

    Chicken

    • 2 tbsp olive oil to saute chicken breasts, more if needed
    • 1 pound 4 boneless skinless chicken breasts (4 ounces each breast)
    • ½ cup all-purpose flour seasoned with salt and pepper
    • 2 cup sliced mushrooms (add more oil to saute mushrooms if needed)
    • 1 cup chicken stock
    • 1 ounce splash of white wine
    • ½ tsp granulated garlic
    • ½ tsp granulated onion
    • ½ tsp black pepper

    Assembly

    • 1½ cup marinara sauce or spaghetti sauce
    • 2 ounces prosciutto sliced very thin
    • 2 tablespoons grated romano cheese
    • ¼ lb provolone cheese thin slices – 2 slices for each portion
    • 1 tbsp fresh chopped parsley
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Eggplant

    • Preheat oven to 300 degrees
    • Dredge the eggplant cutlets in flour, then in egg wash, and finally in the breadcrumbs. Make sure to fully coat the eggplant in each of the steps of the breading station.
    • 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.

    Chicken

    • Add about two tablespoons of olive oil to the pan and allow to get hot over medium high heat
    • Dredge the chicken breasts in flour seasoned with sea salt and black pepper, then place into pan with hot oil, sear one side of the chicken and turn it over to saute the other side. At this time add the sliced mushrooms to the pan.
      *If chicken breast is too thick, pound it thin with a meat hammer. if its too thick it will be hard to eat.
    • 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 the chicken stock, seasonings and mix well. Reduce the heat and allow to simmer for 5 minutes.

    Assembly

    • Place the fried eggplant cutlets on a baking dish, add a few spoons of marinara sauce on top of the eggplant.
    • Place the sauteed chicken breasts on top of the eggplant. Add the thinly sliced proscuito on top of the chicken.
    • Add mushrooms and some of the sauce from the pan to each portion ( see pictures)
    • Top with grated romano cheese, then place the provolone cheese slices on top of each sorrento and place in the preheated oven for 10-15 minutes
    • Garnish the portions with the pan sauce, fresh chopped Italian parsley and serve with your favorite pasta or side dish.

    Nutrition

    Calories: 951kcal | Carbohydrates: 74g | Protein: 53g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1608mg | Potassium: 1468mg | Fiber: 8g | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 352mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    « Florida Pompano with a Meyer Lemon – Grapefruit Sauce
    Candied Maple Bacon Sundae with all the Trimmings! »

    About Chef Dennis

    Picture of 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.

    Reader Interactions

    Comments

    1. Nancy

      March 11, 2022 at 12:39 pm

      5 stars
      Another fabulous recipe! I made half the recipe for two (with a leftover stack for lunch the next day). I did take me longer to prep & cook it but with some practice, I’m sure I’ll get the time down. Served it with rice; My husband was wowed. We are loving your restaurant quality recipes & enjoying retirement cooking at the next level! Thanks Chef Dennis!

      Reply
    2. Deb

      July 29, 2019 at 6:18 pm

      5 stars
      Thank you, Chef Dennis, for sharing this amazing recipe! It is one of our favorites. Inevitably, my husband requests this dish as his special birthday dinner. Additionally, now that we regularly make this wonderful dish, we never order sorrento when we dine out! Mangia!

      Reply
    3. Jane

      March 01, 2019 at 4:29 am

      Need help can I do veal for the chicken?

      Reply
      • Chef Dennis Littley

        March 01, 2019 at 1:41 pm

        Yes you can.

        Reply
    4. Kathy

      October 01, 2018 at 10:14 am

      5 stars
      This dish sounds wonderful, chef! I’ve made similar but your’s sounds better! I will be trying this very soon.

      Reply
    5. cheryl

      December 01, 2014 at 3:39 pm

      I would like to make this for a dinner party – for 10. Can I do this ahead and then heat the stacks up prior to dinner? I would rather spend time with my guests.

      Thanks Chef

      Reply
      • Chef Dennis Littley

        December 01, 2014 at 5:06 pm

        hi Cheryl
        that should work out fine. Set them up in stacks on a cookie sheet and then finish them off in the oven when you’re ready.

        Good luck!

        Reply
      • Chef Dennis Littley

        December 01, 2014 at 5:07 pm

        I would have the mushroom topping in a pan finished ready to heat so its nice and hot when you’re ready to serve

        Reply
        • cheryl

          December 23, 2014 at 9:35 am

          5 stars
          Hi Chef, dinner party was an enormous success. One guest commented that it was restaurant quality. The sauce was delicious. I made extra and every drop was gone.
          It was relatively easy although a bit time consuming, and I only made minor changes – fresh mozzarella instead of provolone and I used vegetable stock for the sauce.

          The best was one guest came in who was just diagnosed with lactose intolerance and a sensitivity to gluten. The stack was very easy to deconstruct for her.

          Thank you!

        • Chef Dennis Littley

          December 23, 2014 at 11:08 pm

          I’m very happy to hear that you and your guests enjoyed the chicken and that you were able to take care of your guest with the food allergies.

          Happy Holidays

        • olga

          November 06, 2018 at 1:35 am

          Do you have a recipe for the mushroom sauce to serve separately, as a side dish, with Chicken Sorrento ?

        • Chef Dennis Littley

          November 06, 2018 at 5:38 pm

          You can just cook the chicken without the mushrooms, remove it from the pan and finish the dish in the oven. Then continue with the recipe to make the mushroom sauce separately and serve it on the side.

    6. RavieNomNoms

      March 19, 2013 at 8:06 am

      What a comforting meal chef! Sounds great!

      Reply
      • Chef Dennis

        March 20, 2013 at 5:05 am

        Thank you, It was a very tasty and satisfying meal Raven, I hope you get a chance to try it!

        Reply
    7. Larry

      March 19, 2013 at 5:12 am

      This is a delicious sounding creation and I can see why it moved with you.

      Reply
      • Chef Dennis

        March 20, 2013 at 5:05 am

        Thank you Larry, I hope you give it a try

        Reply
    8. Betty Ann @Mango_Queen

      March 18, 2013 at 10:11 am

      5 stars
      Oh this is so delish! My family will love chicken prepared this way. I will bookmark this and make it for my boys soon. Thanks for sharing & Happy Monday, Chef Dennis!

      Reply
      • Chef Dennis

        March 20, 2013 at 5:06 am

        Thanks Betty Ann, I struggle with different ways to prepare chicken and this has such a nice blend of flavors, it’s always welcome at my table. I hope boys enjoy it!

        Reply
    9. Kiran @ KiranTarun.com

      March 18, 2013 at 12:56 am

      A very interesting recipe, Chef. And I definitely concur with your observations about feeding the family, being a sous chef, dishwasher, etc. A lot of work! 😀

      Reply
      • Chef Dennis

        March 20, 2013 at 5:07 am

        Thank you Kiran, I don’t think people without families realize just how much goes into feeding them.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, and help you find the joy of cooking! 

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • Easy Chicken Parmesan Recipe : Restaurant Style
    • The Ultimate Grilled Chicken Sandwich
    • Easy Shrimp Salad Recipe
    • The Best and Easiest Strawberry Gelato Recipe You’ll ever Make!
    • How to make Restaurant-Style Seafood Soup
    • Restaurant Style Veal Parm Recipe
    • Best Restaurant Style Chicken Salad
    • Cannoli Cream Filling Cake

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • Authentic Guinness Beef Stew Recipe
    • Maryland Style Jumbo Lump Crab Imperial
    • German Bee Sting Cake (Bienenstich) Recipe
    • How to Make Restaurant Style Oysters Rockefeller
    • How to Grill a Steak House Style Ribeye Steak
    • Oven Roasted Rack of Pork – Restaurant Style Dinner

    Most Popular Posts

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact

    © 2009-2022 · Ask Chef Dennis · Privacy Policy · Accessibility Statement

    Proud Member of:
    Mediavine Publisher Network
    409 shares
    • 332