Chicken Sorrento
Transport your taste buds to the sun-soaked coasts of Italy with this irresistible Chicken Sorrento recipe, a harmonious blend of tender chicken breasts, golden-brown eggplant, and savory prosciutto, all layered under a blanket of rich marinara sauce and gooey melted mozzarella. Perfectly seasoned with parmesan and garlic, this Mediterranean-inspired dish is elevated by the optional splash of dry white wine, which adds a delicate depth of flavor. Finished with fresh basil for a vibrant touch, Chicken Sorrento not only shines as a comforting weeknight dinner but also impresses as a centerpiece for special gatherings. Serve it alongside pasta, crusty bread, or a crisp garden salad for a complete meal that exudes rustic Italian charm.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 medium Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Grated parmesan cheese
- 4 slices Prosciutto
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- 4 pieces Fresh basil leaves
- 0.25 cup Dry white wine (optional)
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplant into 1/4-inch rounds, sprinkle both sides with a pinch of salt, and let them sit for 10 minutes. Pat dry with a paper towel to remove excess moisture.
In a shallow dish, combine the flour, garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and grated parmesan cheese.
Dredge the chicken breasts in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the chicken breasts for 3-4 minutes on each side, until golden brown. Transfer to a baking dish.
Add the remaining 2 tablespoons of olive oil to the skillet and cook the eggplant slices for 2-3 minutes per side, until lightly browned. Layer the eggplant slices over the chicken breasts in the baking dish.
Top each piece of chicken with a slice of prosciutto.
Pour the marinara sauce evenly over the chicken, and (optional) stir in the dry white wine for added depth of flavor.
Sprinkle the shredded mozzarella cheese on top of the sauce.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C) and the cheese is melted and bubbly.
Garnish each serving with a fresh basil leaf and serve immediately. Enjoy with your favorite side dishes such as pasta, crusty bread, or a fresh salad.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 6112 mg | 266% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 27.7 g | ||
| Protein | 288.5 g | 577% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1512 mg | 116% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3224 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
