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Chicken Sorrentino

chefa1a's picture
I love this recipe because it is a combination of recipes. It utilizes chicken and eggplant recipes almost like a "Parmesan", but the stacking of the chicken and eggplant "stretches out this dish making it a hearty and fulfilling dish Ciao Presto!!!!
Ingredients
  Eggplant slice 2
  Prosciutto 1 Ounce (2 slices)
  Chicken breast 4 Ounce, lightly pounded (2 breasts)
  Eggs 3
  Mushrooms 3⁄4 Cup (12 tbs)
  White wine 1 Fluid Ounce
  Marsala wine 1 Fluid Ounce
  Oil 3 Tablespoon
  Mozzarella cheese 4 Ounce
  Chicken bouillon 2 Fluid Ounce
  Tomato sauce 4 Fluid Ounce
  Kosher salt 1⁄8 Teaspoon
  Parsley 1 Teaspoon
  Flour 2 Tablespoon
  Garlic 1⁄2 Teaspoon
Directions

beat eggs, dip eggplant and chicken in flour then eggs

heat oil in large skillet over medium high heat

fry eggplant and chicken after flour and egg battering

brown nicely on both sides, remove and drain on paper towels

saute mushroom in small amount of reserved oil

add parsley and garlic

deglaze with white wine and marsala

add chicken broth and tomato sauce

layer chicken with proscuitto, cheese, eggplant and remaining cheese

heat the stacks either in the oven or in the simmering mushrooms sauce

covering the top of the pan to melt the cheese

Can be served over pasta (add some extra tomato sauce)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty, Cheesy
Method: 
Braising
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2
Story
This utilizes some simple style recipes and ingredients found in Sorrento, Italy. It is Equally delicious with veal or pork as well
Subtitle: 
Chicken Sorrentino

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5 Comments

rcsbriskethouse's picture
This is a great dish my wife would love it, i'll have to fix it for her RC's Brisket house and cateringRC's Keepin it real 
Snigdha's picture
Looks delicious and very filling
Tammey.Williams's picture
This sounds so good....I am going to have to try this.
chefa1a's picture
Thats the great thing about this recipe, the portion size of the chicken per person can be scaled down because you layer it with eggplant and cheese, then top it with the mushroom sauce. Very filling and satisfying.
harvey's picture
sounds awsome