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Chicken Sorrentino

Breaded chicken layered with prosciutto, fried eggplant, and three cheeses, baked in a rich Marsala-infused tomato sauce for an elegant Italian dinner.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts 3 halves, butterflied into 6 portions
  • 1 lb Italian eggplant sliced ¼-inch thick
  • 4 oz sliced prosciutto
  • 1.5 cups all-purpose flour
  • 3 eggs beaten with 1 tbsp water
  • 1 tsp table salt for breading
  • 0.5 tsp white pepper
  • 0.25 cup vegetable oil for frying
  • 0.5 cup extra virgin olive oil for frying
  • 2 cups yellow onion diced
  • 1 tbsp fresh garlic minced
  • 0.25 cup Marsala wine dry
  • 1 cup chicken stock
  • 1 can San Marzano tomatoes 28 oz, crushed by hand
  • 4 tbsp tomato paste
  • 1 tsp kosher salt for sauce
  • 0.5 tsp black pepper
  • 1 pinch red pepper flakes
  • 8 oz Fontina cheese sliced
  • 6 oz Provolone cheese sliced
  • 0.5 cup Romano cheese grated
  • 2 tbsp butter

Equipment

  • Large skillet for frying
  • 9x13-inch baking dish
  • Shallow dishes for breading
  • Meat Thermometer

Method
 

  1. Slice eggplant into ¼-inch rounds. Lay on paper towels and sprinkle both sides generously with salt. Let sit 15 minutes to draw out moisture. Wipe off salt and liquid with paper towels.
  2. Butterfly chicken breasts by cutting horizontally through middle, stopping ½ inch from edge. Open like a book. If thicker than ½ inch, gently pound between plastic wrap. Repeat to create 6 portions total.
  3. Set up breading station. Mix flour with table salt and white pepper in shallow dish. Beat eggs with 1 tablespoon water in second dish. Dip eggplant slices in egg, let excess drip off, then coat in seasoned flour. Set on plate. Repeat with chicken portions.
  4. Heat vegetable oil and olive oil in large skillet over medium-high heat to about ¼ inch deep. Test with small piece of flour—should sizzle immediately. Fry eggplant in batches 2-3 minutes per side until golden. Transfer to paper towel-lined plate. Add more oil if needed. Fry chicken 3-4 minutes per side until golden and crispy. Transfer to plate.
  5. Pour out most frying oil, leaving 2 tablespoons. Reduce heat to medium. Add diced onions and cook 5 minutes, stirring occasionally, until soft and translucent. Add garlic and cook 1 minute until fragrant.
  6. Pour in Marsala wine and scrape up browned bits from bottom of pan. Let bubble and reduce 2 minutes. Add tomato paste and stir into onions and wine for 1 minute. Add crushed tomatoes, chicken stock, kosher salt, black pepper, and red pepper flakes. Bring to simmer and cook 15-20 minutes, stirring occasionally, until thickened. Remove from heat and stir in butter.
  7. Preheat oven to 350°F. In 9x13-inch baking dish, arrange fried chicken in single layer. Top each piece with one slice prosciutto, then one slice fried eggplant. Spoon Marsala tomato sauce generously over everything.
  8. Top with slices of Fontina cheese, then Provolone, and sprinkle grated Romano over top.
  9. Bake uncovered 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is bubbly and golden. Remove from oven and let rest 5 minutes before serving.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. Breading will soften in sauce. Reheat covered at 350°F for 15-20 minutes.
Make-Ahead: Bread and fry chicken and eggplant up to 4 hours ahead. Keep at room temperature. Make sauce up to 2 days ahead and refrigerate. Assemble and bake when ready.
No Marsala: Substitute dry sherry or dry white wine with splash of brandy, though flavor will differ.
Variations: For Chicken Parmigiana style, skip eggplant and prosciutto, use only mozzarella. For Veal Sorrentino, use veal cutlets (reduce frying time). For lighter version, skip breading and sauté chicken and eggplant in olive oil instead.
Tips: Butterfly chicken evenly for uniform cooking. Don't skip salting eggplant—removes bitterness and moisture. Use thermometer for frying oil (350°F ideal). Let sauce simmer to thicken properly.