Description
Chicken Sorrentino is a layered Italian dish featuring juicy chicken, tender eggplant, salty prosciutto, and gooey mozzarella, all baked in rich marinara sauce. It’s a surprisingly easy, restaurant-worthy meal perfect for romantic occasions like Valentine’s Day.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium eggplant, sliced into 1/4-inch rounds
- 4–8 slices prosciutto (thinly sliced)
- 8 oz mozzarella cheese, sliced
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- Olive oil (for frying)
- Salt and pepper, to taste
- Fresh basil (for topping, optional)
Instructions
- Slice eggplant into 1/4-inch rounds. Lay on paper towels, sprinkle with salt, and let sit for 20 minutes. Blot with another paper towel to remove excess moisture.
- Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, then egg, then breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 3-4 minutes per side until golden brown (they do not need to be cooked through). Transfer to a plate.
- Add more olive oil to the skillet. Fry eggplant slices in batches for 2 minutes per side until golden and softened. Set aside.
- Preheat oven to 375°F (190°C). Pour a thin layer of marinara sauce in a 13×9-inch oven-safe baking dish. Place chicken breasts on top.
- Layer each chicken breast with a slice or two of prosciutto, several eggplant rounds, and mozzarella cheese. Spoon more marinara sauce on top and sprinkle with Parmesan.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes until cheese is bubbly and golden and chicken is cooked through (internal temperature 165°F).
- Let rest for 5 minutes before serving. Top with fresh basil if desired.
Notes
Salt and drain eggplant for creamy layers. Pound chicken evenly for best results. Use just enough marinara to avoid a soupy dish. Let the dish rest before serving for better layers. For gluten-free, use GF breadcrumbs and flour. For dairy-free, use vegan mozzarella. Chicken thighs can be substituted for breasts. Leftovers reheat well and make great sandwiches.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 420
- Sugar: 5
- Sodium: 900
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 4
- Protein: 38
Keywords: Chicken Sorrentino, Italian chicken recipe, romantic dinner, Valentine’s Day, baked chicken, eggplant, prosciutto, mozzarella, comfort food, easy Italian recipe