Name: Chicken Sorrentino: A Flavorful Italian Classic
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: The Main Ingredients:; 1 pound Italian eggplant; 1 teaspoon kosher salt; 1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each); 3 whole eggs with 1 tablespoon water; 1 1/2 cups all-purpose flour; 1 teaspoon table salt; 1/2 teaspoon white pepper; 1/4 cup vegetable oil, divided; 1/2 cup extra virgin olive oil, divided; For the Sauce:; 2 cups yellow onion, diced large; 1 tablespoon fresh garlic, minced; 1 cup chicken stock (preferably homemade); 1 (28-ounce) can whole peeled San Marzano tomatoes (squeezed by hand); 4 tablespoons tomato paste; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch red pepper flakes; 2 tablespoons butter; For the Topping:; 8 ounces Fontina cheese, sliced into 18 slices; 1/2 cup Romano cheese, grated; 6 ounces sliced deli provolone cheese

Description

Chicken Sorrentino is an Italian classic that combines breaded chicken, eggplant, cheese, and a rich tomato sauce for a decadent and flavorful meal. Perfect for any occasion, this dish is sure to impress with its savory and indulgent layers of crispy chicken, tender eggplant, and melted cheese, all bathed in a zesty tomato sauce.

Ingredients

The Main Ingredients:

1 pound Italian eggplant

1 teaspoon kosher salt

1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each)

3 whole eggs with 1 tablespoon water

1 1/2 cups all-purpose flour

1 teaspoon table salt

1/2 teaspoon white pepper

1/4 cup vegetable oil, divided

1/2 cup extra virgin olive oil, divided

For the Sauce:

2 cups yellow onion, diced large

1 tablespoon fresh garlic, minced

1 cup chicken stock (preferably homemade)

1 (28-ounce) can whole peeled San Marzano tomatoes (squeezed by hand)

4 tablespoons tomato paste

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes

2 tablespoons butter

For the Topping:

8 ounces Fontina cheese, sliced into 18 slices

1/2 cup Romano cheese, grated

6 ounces sliced deli provolone cheese

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Instructions

Prepare the Eggplant: Trim the eggplant, slice into 1/4-inch thick slices, and sprinkle with kosher salt. Let sit for 15 minutes to release moisture.
Prepare the Chicken: Butterfly the chicken breasts, then cut them in half to make 6 pieces (about 1/4-inch thick). Set aside.
Prep for Breading: Beat the eggs and water in one pie plate, and combine flour, salt, and white pepper in another.
Bread the Eggplant and Chicken: Dip eggplant slices in the egg mixture, then coat with flour. Repeat with chicken pieces.
Cook the Eggplant: Heat vegetable oil and olive oil in a skillet. Cook eggplant slices in batches for 2-3 minutes per side, until golden. Set aside on paper towels.
Sear the Chicken: Wipe the skillet, add olive oil, and sear chicken pieces for 1 ½ minutes per side. Set aside.
Prepare the Sauce: In the same skillet, sauté onions and garlic, then add chicken stock. Simmer for 10 minutes, then add tomatoes, tomato paste, salt, pepper, and red pepper flakes. Simmer for another 15 minutes, then stir in butter.
Build the Dish: Place chicken in the sauce, top with Fontina cheese, and layer eggplant over the chicken. Sprinkle with Romano cheese, add reserved sauce, and top with provolone.
Bake: Bake at 350°F (175°C) for 15 minutes, then broil for 1-2 minutes to brown the cheese.
Serve: Garnish with fresh herbs, and serve with pasta, salad, or crusty bread

Notes

Vegetarian Option: Use portobello mushrooms instead of chicken for a hearty vegetarian version.

More Veggies: Add sautéed spinach, zucchini, or bell peppers to the sauce for extra vegetables.

Cheese Swap: You can substitute Fontina with mozzarella or goat cheese for a different flavor.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Main Dish, Italian, Comfort Food
Method: Sautéing, Baking, Broiling
Cuisine: Italian