Chicken Sorrentino Italian Classic (Print-Friendly Version)

Luscious layers of breaded chicken, eggplant, prosciutto, and cheese in a zesty tomato sauce infused with marsala wine.

# Ingredients:

→ Main Ingredients

01 - 1 pound Italian eggplant
02 - 1 teaspoon kosher salt
03 - 1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8-ounces each)
04 - 3 whole eggs
05 - 1 tablespoon water
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon table salt
08 - 1/2 teaspoon white pepper
09 - 1/4 cup vegetable oil, divided
10 - 1/2 cup extra virgin olive oil, divided
11 - 2 cups yellow onion, diced large
12 - 1 tablespoon fresh garlic, minced fine
13 - 1/4 cup Marsala wine
14 - 1 cup chicken stock, homemade if possible
15 - 1 28-ounce can whole peeled San Marzano tomatoes, hand-squeezed
16 - 4 tablespoons tomato paste
17 - 1 teaspoon kosher salt
18 - 1/2 teaspoon freshly ground black pepper
19 - Pinch red pepper flakes
20 - 2 tablespoons butter
21 - 8 ounces Fontina cheese, sliced into 18 slices
22 - 1/2 cup Romano cheese, grated
23 - 4 ounces sliced Prosciutto
24 - 6 ounces sliced deli Provolone cheese

# Steps:

01 - Trim ends off the eggplant and slice into quarter-inch-thick long slices. Lay slices over paper towels, sprinkle each side with kosher salt, and set aside for 15 minutes.
02 - Trim and butterfly chicken breast halves. Cut each in half to yield six portions, each about a quarter-inch thick. Set aside.
03 - After salting for 15 minutes, gently wipe both sides of the eggplant slices.
04 - Beat eggs with a tablespoon of water in a pie plate. Mix flour, table salt, and white pepper in another plate. Dip eggplant slices in the egg mixture, then flour. Repeat for chicken portions.
05 - Preheat oven to 350°F (180°C).
06 - Heat a skillet with vegetable oil and olive oil over medium-high heat. Fry the eggplant in batches, cooking 2-3 minutes per side. Drain on paper towels.
07 - Using the same skillet, sear the chicken portions in batches for 1.5 minutes per side. Drain on paper towels.
08 - In the same skillet, add onions and cook for 2 minutes. Add garlic and cook for 1 minute.
09 - Add Marsala wine to the skillet and cook until evaporated, about 1-2 minutes. Add chicken stock and reduce by half, roughly 10 minutes.
10 - Add tomatoes, tomato paste, kosher salt, black pepper, and red pepper flakes. Simmer for 15 minutes, stirring occasionally. Stir in butter before removing from heat. Remove 1.5 cups of sauce and set aside.
11 - Place chicken portions over sauce in skillet. Top each with Fontina cheese, followed by eggplant slices (cut to fit), Romano cheese, Prosciutto slices, reserved sauce (1/4 cup per portion), and Provolone cheese.
12 - Bake uncovered for 15 minutes, then broil for 1-2 minutes to brown the cheese.
13 - Serve immediately while warm.

# Notes & Tips:

01 - Use homemade chicken stock for enhanced flavor.
02 - If fresh Fontina is unavailable, substitute with Gruyere.

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