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

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

  • 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

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