Description
Chicken Sorrentino is a delicious Italian-inspired baked chicken dish featuring tender chicken cutlets topped with roasted eggplant, prosciutto, and a blend of melted fontina and parmigiano-reggiano cheeses, all smothered in a rich, savory marsala tomato sauce. This recipe balances roasting, pan-searing, and oven baking to develop deep flavors and a beautiful cheesy crust.
Ingredients
Scale
Eggplant
- 1 medium eggplant, sliced 1/4″ thick
- 4 tablespoons (60ml) extra virgin olive oil, divided
- Salt and pepper, to taste
Chicken
- 8 chicken cutlets (about 1 1/2 pounds)
- 1/2 cup (68g) all-purpose flour
- Salt and pepper, to taste
Sauce and Toppings
- 2 tablespoons (30ml) extra virgin olive oil
- 6 tablespoons (56g) unsalted butter, divided
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup (60ml) dry marsala wine
- 1 cup (240ml) low-sodium chicken stock
- 1 14-ounce can plum tomatoes, pulsed in a blender
- 8 slices prosciutto
- 1/2 cup (57g) shredded fontina cheese
- 1/4 cup (23g) grated parmigiano reggiano
Instructions
- Roast the Eggplant: Preheat the oven to 425°F and position the rack in the middle. Arrange eggplant slices on a parchment-lined baking sheet and brush with 4 tablespoons olive oil. Season lightly with salt and pepper. Roast for 20-30 minutes until golden and fork-tender.
- Prepare the Chicken: Season both sides of the chicken cutlets with salt and pepper. Dredge each cutlet thoroughly in flour, shaking off any excess. Place the floured cutlets on a parchment-lined baking sheet ready for cooking.
- Sear the Chicken: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium heat. Add the chicken cutlets in batches to avoid overcrowding, and cook for 2-3 minutes on each side until they develop a golden sear. Transfer seared cutlets to a plate and tent loosely with foil to keep warm.
- Make the Marsala Sauce: Using the same pan, add remaining olive oil and diced onion. Sauté for a few minutes until softened, then add minced garlic and cook an additional 2 minutes until fragrant. Pour in the marsala wine and chicken stock, increasing heat to high. Boil for 3-4 minutes until liquid reduces by half, scraping up any browned bits from the pan.
- Add Tomatoes and Finish Sauce: Stir in the crushed plum tomatoes and simmer the sauce gently for 3 minutes. Mix in the remaining butter for richness. Taste and adjust seasoning with salt and pepper as needed. Remove half of the sauce and set aside for serving.
- Assemble the Chicken Stacks: Return the chicken to the pan with the remaining sauce. Layer each cutlet with one slice of prosciutto, followed by 1-2 slices of roasted eggplant. Evenly sprinkle both fontina and parmigiano reggiano cheeses over the stacked chicken. Spoon about one tablespoon of sauce atop each cutlet.
- Bake the Chicken: Transfer the assembled chicken stacks into the preheated oven. Bake for 6-8 minutes until the chicken is fully cooked and the cheese is melted and bubbling beautifully.
- Serve: Remove the chicken from the oven and plate. Serve immediately with the reserved sauce on the side. Enjoy this hearty and flavorful Italian classic!
Notes
- 1 1/2 pounds of chicken cutlets (6-8 cutlets) serves 4 people. If using chicken breasts, fillet and pound to even thickness before seasoning and dredging.
- Presliced thin prosciutto works best for easy layering.
- Extra sauce pairs wonderfully with pasta or crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Chicken Sorrentino, baked chicken, eggplant, prosciutto, marsala sauce, Italian recipe, fontina cheese