Chicken Sorrentino

Chicken Sorrentino or Pollo alla Sorrentina is an Italian dish of lightly breaded chicken breast, layered with prosciutto, eggplant, marinara sauce and mozzarella baked to perfection yielding a juicy chicken and melting toppings. I think of it as a mashup between lasagne, chicken scaloppini and eggplant parmigiana because it looks like one and it tastes like one.

This dish is named after the Italian town of Sorrento which is located in the Campania region where the best Mozzarella in Italy comes from (subject for debate). It is also the place where tomatoes and eggplant are abundant. While our ingredients today do not come from that place we have used the best produce that we can on our recipe today, one important thing to note though is to use a low moisture mozzarella so your dish will not yield a soggy texture.

Have you tried this dish? What do you think? Will you ever go back to either lasagne, chicken scaloppini and eggplant parmigiana when you can all have three on them on one plate in one easy preparation?

Chicken Sorrentino
Prep time
Cook time
Total time
Serves: 6
  • 3 pcs half section chicken breast, each section cut in half lengthwise then pounded by a meat mallet
  • 1 large eggplant, cut into 6 sections lengthwise
  • 12 slices fresh mozzarella
  • 6 tbsp grated Parmigiano-Reggiano
  • 6 slices prosciutto
  • sea salt
  • flour, for dredging
  • butter
  • extra-virgin olive oil
  • salt
  • freshly ground black pepper
Marinara Sauce
  • 2 400g cans chopped tomato
  • ½ white onion, finely chopped
  • 2 tsp sugar
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp rubbed basil
  • extra-virgin olive oil
  • salt
  • freshly ground black pepper
Marinara Sauce
  1. In a sauce pan heat extra-virgin olive oil in medium heat then gently sauté garlic and onions.
  2. Once onions turn soft add the sugar then let it caramelize for a minute.
  3. Pour the chopped tomato together with the red wine vinegar and rubbed basil. Simmer in low heat for 30 minutes or until sauce is thick.
  4. Season with salt and freshly ground black pepper then set aside.
  1. Sprinkle salt on eggplants then set it aside for 15 minutes, let the salt extract the liquid. Pat it dry with paper towels when its ready to cook.
  2. Prepare a heavy pan, then heat a small amount of olive oil just to cover the surface of the fan in medium heat.
  3. Lightly season chicken with salt and freshly ground black pepper, dredge the chicken in flour then set it aside. In batches of 2 pieces lightly pan fry the chicken breast adding a tablespoon of butter per batch. It will take around 2 to 3 minutes per side. Place chicken in a large baking tray in one layer then top each chicken with one slice of mozzarella.
  4. In medium heat, pan fry eggplant in the same pan for 2 minutes on each side. Place eggplant on top of the chicken with mozzarella.
  5. Place a slice of prosciutto on top of each eggplant.
  6. Place a good amount of sauce on top of each prosciutto then top it with another slice of mozzarella.
  7. Sprinkle 1 tablespoon of Parmigiano-Reggiano on each Chicken Sorrentino then bake on a 200C preheated oven for 20 to 25 minutes or until cheese is browned and bubbly.
  8. Remove from oven then serve.



2 Responses

  1. Stephen Tindle says:

    Merry Christmas. Thank you for a year of great recipes

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