Chicken Sorrentino Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2 inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Bread the Eggplant

   Dredge the eggplant slices in flour, dip in beaten eggs, and then coat with breadcrumbs. Set aside.

3. 3

   Prepare the Chicken

   Flatten the chicken breasts to even thickness and season with salt and pepper. Place prosciutto and slices of mozzarella on top.

4. 4

   Bread the Chicken

   Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.

5. 5

   Cook the Eggplant

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.

6. 6

   Cook the Chicken

   In the same skillet, add 1 tablespoon of olive oil and cook the chicken breasts until golden brown and cooked through, about 4-5 minutes on each side.

7. 7

   Make the Sauce

   Remove the chicken and add minced garlic to the skillet. Sauté for 1 minute, then pour in the white wine and simmer for 3 minutes.

8. 8

   Combine and Serve

   Return the chicken to the skillet, spooning sauce over it. Top with fresh basil. Serve the chicken with fried eggplant and roasted potato bites on the side.

9. 9

   Roast the Potatoes

   Chop the potatoes into bite-sized pieces, toss with olive oil, salt, and pepper, and roast in the oven at 200°C (400°F) for 25 minutes.