Chicken Sorrentino Recipe
Chicken Breast/ Eggplant / Prosciutto di Parma/ Fontina Cheese/ Pomodoro Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Set aside.
- 3
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
- 4
Sear the Chicken
In the same skillet, add the remaining tablespoon of olive oil and sear the chicken breasts for about 5 minutes on each side until browned.
- 5
Assemble the Dish
In a baking dish, layer each chicken breast with a slice of prosciutto, followed by a slice of cooked eggplant, and then a generous slice of Fontina cheese.
- 6
Add Sauce and Bake
Pour the pomodoro sauce over the assembled chicken and bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is melted.
- 7
Garnish and Serve
Remove from the oven, sprinkle with fresh basil, and serve hot.
