Layered Italian Chicken Delight

This hearty Chicken Sorrentino transforms ordinary chicken breasts into a restaurant-worthy Italian masterpiece with layers of tender eggplant, savory prosciutto, and melted cheese all swimming in a rich marsala-infused tomato sauce. The combination creates an impressive yet approachable dinner that brings authentic Italian flavors right to your table.

I first made this dish for my husband on our anniversary after we had to cancel our reservation at our favorite Italian restaurant. The combination of flavors was so remarkable that it's become our special celebration meal ever since.

Ingredients

• Boneless skinless chicken breasts: Select plump breasts that you can easily butterfly for even cooking and perfect portions
• Italian eggplant: Look for firm eggplant with smooth unmarked skin for the best texture and flavor
• Prosciutto: Splurge on quality thinly sliced Italian prosciutto for its delicate texture and rich flavor
• Fontina cheese: Offers perfect melting properties and a subtle nutty flavor that complements the chicken
• Provolone cheese: Creates that gorgeous golden brown top and adds a slightly sharper flavor
• Romano cheese: Adds a salty depth between layers that elevates the entire dish
• San Marzano tomatoes: Their sweet flavor and low acidity create the perfect sauce base
• Marsala wine: Choose dry marsala for best results as it adds complexity without excessive sweetness

Step-by-Step Instructions

Prepare the eggplant:

Slice eggplant into quarter inch thick slices and salt both sides generously. Let them rest for 15 minutes which draws out bitterness and excess moisture. After resting wipe off the salt completely with paper towels to ensure your dish isn't too salty.

Prepare the chicken:

Butterfly each chicken breast by slicing horizontally almost all the way through then opening like a book. Cut each butterflied piece in half to create six portions. The goal is uniformly thin pieces about a quarter inch thick that will cook evenly and quickly.

Dredge ingredients:

Create a simple breading station with beaten eggs and seasoned flour. Dip each eggplant slice first in egg then coat lightly with flour shaking off excess. Repeat with chicken pieces ensuring an even light coating that will protect the moisture of both ingredients.

Fry the eggplant:

Heat oil until shimmering then carefully add eggplant slices without crowding the pan. Cook until golden brown on both sides approximately 2 to 3 minutes per side. The eggplant should be tender but not mushy. Transfer to paper towels to absorb excess oil.

Sear the chicken:

Using the same pan add fresh oil and quickly sear chicken pieces just until lightly golden about 90 seconds per side. The chicken will finish cooking in the oven so avoid overcooking at this stage. Remove to paper towels.

Create the sauce base:

Without cleaning the pan immediately add diced onions to capture all the flavor fond from the chicken. Cook until translucent then add garlic being careful not to burn it. Deglaze with marsala wine scraping up all the browned bits from the bottom of the pan.

Develop the sauce:

Add chicken stock and reduce by half to concentrate flavors. Then incorporate hand crushed tomatoes and tomato paste allowing the sauce to simmer and thicken. Finish with butter which enriches the sauce and gives it a velvety texture.

Layer components:

Begin with chicken pieces nestled in sauce followed by fontina cheese slices. Top with eggplant trimmed to fit then sprinkle with romano cheese. Add prosciutto slices followed by reserved sauce and finish with provolone cheese on top.

Bake to perfection:

Cook covered until chicken reaches 165°F internally about 15 minutes. Finish under the broiler for a minute or two until cheese is bubbly and golden creating an irresistible crust.

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The marsala wine is truly the secret ingredient in this recipe. I once tried substituting white wine in a pinch and while still delicious it lacked that distinctive depth that makes this dish so special. My Italian grandmother always insisted that the marsala is what transforms a good chicken dish into something truly memorable.

Make Ahead Instructions

This dish excels as a make ahead option. You can prepare everything up through the assembly stage cover tightly with foil and refrigerate for up to 24 hours. When ready to serve simply add about 10 minutes to the baking time to account for the chilled ingredients. The flavors actually develop beautifully overnight making this perfect for entertaining when you want to minimize day of cooking.

Serving Suggestions

Chicken Sorrentino pairs wonderfully with simple sides that allow its complex flavors to shine. A light arugula salad dressed with lemon and olive oil provides a peppery contrast to the rich main dish. For a more substantial meal consider serving alongside angel hair pasta tossed with a bit of butter and herbs or crusty Italian bread to soak up the incredible sauce. A crisp white wine like Pinot Grigio or Vermentino complements the tomato and cheese flavors beautifully.

Historical Context

Chicken Sorrentino originates from the Sorrento region of Southern Italy where the combination of eggplant tomatoes and cheese reflects the bountiful Mediterranean ingredients of the area. Traditional versions often include the local provolone del Monaco cheese though domestic provolone makes a fine substitute. The dish exemplifies the Italian cooking philosophy of creating layers of flavor using simple quality ingredients. While my version includes marsala for depth this is actually an American Italian adaptation of the classic recipe.

Storage And Reheating

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. For best results reheat individual portions in a 325°F oven for 15 to 20 minutes until heated through. Covering with foil for the first 10 minutes prevents the cheese from becoming too brown. Avoid microwave reheating which can make the breading soggy and cause the cheese to become rubbery. I find the flavors actually improve after a day in the refrigerator making excellent planned leftovers.

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Frequently Asked Questions About the Recipe

→ Can I prepare Chicken Sorrentino in advance?

Yes, you can prepare the components (breaded chicken, eggplant, and sauce) up to a day ahead. Store separately in the refrigerator. Assemble and bake just before serving, adding 5-10 extra minutes to the baking time if starting with cold ingredients.

→ What can I substitute for Marsala wine?

If you don't have Marsala wine, you can substitute dry sherry, Madeira, or a combination of white wine with a splash of brandy. For a non-alcoholic option, use chicken stock with a teaspoon of balsamic vinegar for depth of flavor.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used as a substitute. Pound them to an even ¼-inch thickness for consistent cooking. Thighs may require a slightly longer cooking time but will offer more moisture and flavor.

→ Do I need to salt the eggplant before cooking?

Salting the eggplant (as directed in the recipe) helps draw out moisture and bitter compounds. This step is recommended for the best texture and flavor, especially with larger eggplants. However, if using small Italian eggplants that are fresh, this step can be optional.

→ What side dishes pair well with Chicken Sorrentino?

Chicken Sorrentino pairs beautifully with simple sides that complement without overpowering. Consider serving with garlic bread, a light arugula salad with lemon vinaigrette, roasted asparagus, or al dente spaghetti tossed with olive oil and herbs.

→ Can I freeze Chicken Sorrentino?

You can freeze Chicken Sorrentino either before or after baking. If freezing before baking, assemble in a freezer-safe container without the final cheese topping. When ready to serve, thaw overnight in the refrigerator, add the cheese, and bake as directed, adding 10-15 minutes to the cooking time. Already-baked portions can be frozen for up to 2 months.