Chicken Sorrentina Recipe

Time1h

Serves4

sliced eggplant, fresh mozzarella, light pomodoro sauce, herbs

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into 1/4-inch rounds. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
2
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
3
Prepare the Sauce
If using store-bought pomodoro sauce, heat it gently in a saucepan. If making homemade, sauté minced garlic in olive oil until fragrant, then add crushed tomatoes, and let simmer for 15 minutes.

4
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside.
5
Cook the Eggplant
In the same skillet, add more olive oil if needed and place the sliced eggplant. Cook for 3-4 minutes on each side until tender and golden brown. Remove and set aside.
6
Assemble the Dish
In a baking dish, spread half of the light pomodoro sauce on the bottom. Layer cooked chicken breasts on top, followed by the eggplant slices. Tear fresh mozzarella and distribute it evenly over the eggplant. Pour the remaining sauce over the top.
7
Bake the Chicken Sorrentina
Preheat the oven to 375°F (190°C). Bake the assembled dish in the oven for 20-25 minutes, or until the cheese is bubbly and golden.
8
Garnish and Serve
Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil before serving.