Chicken Sorrentino Recipe
Chicken breast, eggplant, prosciutto and fresh mozzarella in a light red sauce
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let it sit for 30 minutes to draw out moisture.
- 2
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
Cooking
- 3
Cook the Eggplant
Rinse the salted eggplant slices and pat them dry. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
- 4
Cook the Chicken
In the same skillet, add another tablespoon of olive oil. Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.
- 5
- 6
Assemble the Dish
Preheat your oven to 180°C (350°F). In a baking dish, place the cooked chicken breasts. On top of each breast, layer the prosciutto, followed by the cooked eggplant, and top with slices of fresh mozzarella. Pour the tomato sauce over the top and sprinkle with grated Parmesan cheese.
- 7
Bake
Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
