Chicken Sorrentino Recipe
Eggplant, prosciutto, mozzarella and fresh tomatoes in the pink sauce.
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Ingredients
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Main Ingredients
Pink Sauce
Cooking Essentials
Method
Prepare the Eggplant
- 1
Slice and Salt
Slice the eggplant into 1/2 inch thick slices. Sprinkle both sides with salt and let it sit for about 30 minutes to draw out moisture. Pat dry with a paper towel.
- 2
Cook the Eggplant
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden on both sides, about 3-4 minutes each side. Remove and set aside.
Prepare the Chicken
- 3
Season the Chicken
Season the chicken breasts with salt and pepper on both sides.
- 4
Cook the Chicken
In the same skillet, add another tablespoon of olive oil and cook the chicken breasts over medium heat until they are browned and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
Make the Pink Sauce
- 5
- 6
Add Tomatoes and Cream
Stir in the crushed tomatoes, salt, and pepper. Let it simmer for 5 minutes, then add the heavy cream and basil. Stir well until combined and heated through.
Assemble the Dish
- 7
Layer the Ingredients
In a baking dish, place the cooked chicken breasts. Top each breast with a slice of prosciutto, followed by a slice of cooked eggplant, and finally a generous amount of mozzarella cheese.
- 8
Add the Sauce
Pour the pink sauce over the layered chicken and cheese in the baking dish.
- 9
Bake
Preheat the oven to 375°F (190°C). Bake the dish for 20-25 minutes, or until the cheese is bubbly and golden.
Serve
- 10
Garnish and Serve
Once baked, garnish with additional fresh basil if desired. Serve hot with a side of pasta or crusty bread.
