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Chicken Sorrentino 2

Chicken Sorrentino

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Italian


Chicken Sorrentino is an Italian dish of lightly breaded chicken breast, layered with prosciutto, eggplant, marinara sauce and mozzarella




  • 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
  • 1/2 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.