Best 4 Chicken Sorrentino Recipes

Indulge in the delectable flavors of Chicken Sorrentino, a classic Italian dish that combines the goodness of chicken, eggplant, and cheese. This dish features tender chicken breasts, lightly breaded and pan-fried to golden perfection. The chicken is then layered with succulent eggplant slices, savory prosciutto, and melted mozzarella cheese. Baked until bubbly and golden brown, Chicken Sorrentino is a symphony of flavors and textures that will tantalize your taste buds.

Accompanying the main recipe are variations that cater to different dietary preferences and cooking methods. For those who prefer a healthier option, the Baked Chicken Sorrentino offers a low-carb and gluten-free alternative, using almond flour and panko breadcrumbs for the coating. If you're short on time, the Chicken Sorrentino Skillet is an easy one-pan dish that cooks everything together in a flavorful sauce. And for a vegetarian twist, the Eggplant Sorrentino replaces the chicken with roasted eggplant slices, creating a hearty and satisfying plant-based dish.

Let's cook with our recipes!

CHICKEN SORRENTINO

Chicken Sorrentino image

Categories Sauce Chicken Side Bake Boil

Yield serves 4

Number Of Ingredients 11

Ingredients

Four 6-ounce boneless, skinless chicken breasts, trimmed
1/4 teaspoon kosher salt
All-purpose flour, for dredging
7 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 small eggplants (about 12 ounces total), cut lengthwise into 8 slices
1 cup dry white wine
4 slices ham (about 2 ounces total)
1 cup marinara sauce (see page 108)
6 ounces low-moisture mozzarella, thinly sliced
1/4 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Preheat oven to 400 degrees F.
Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.

EASY CHICKEN SORRENTINO

Easy Chicken Sorrentino image

Classic Italian dish... this is a pretty easy recipe for Chicken Sorrentino. This goes great served over Linguini or Angel Hair along with a nice salad and semolina bread. I use the same pan to saute' individual ingredients then set aside on paper plates while I am preparing next ingredient in saute' pan. Also, I use the thin boneless chicken breasts for faster saute' if you use larger, you should butterfly or pound to flatten.

Provided by BlondieItaliana

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 lb chicken breast
6 tablespoons olive oil
2 -4 slices eggplants, fresh
2 -3 ounces prosciutto (about 3 slices, or smoked ham)
1 cup marinara sauce
1 1/2 cups mozzarella cheese, shredded (in a pinch provolone works too)
parmesan cheese, grated
salt
pepper

Steps:

Preheat oven to 350 degrees.
Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
Next, saute' prosciutto for just a few minutes then add to plate.
In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

ITALIAN CHICKEN SORRENTINO

Italian Chicken Sorrentino image

I bought a box of frozen breaded eggplants, then had to figure out what to do with them! Eggplant Parmigiana would have been just too easy, so I decided to do this instead. You can kick up the flavor by using provolone cheese instead of mozzarella. You can also add a slice of proscuitto between the chicken and the eggplant, if you wish. I was just trying to keep this recipe as economical as possible.

Provided by JackieOhNo

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen breaded eggplants (cutlets)
8 ounces linguine
1 tablespoon olive oil
4 thin-sliced chicken cutlets, about 1 lb
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (25 ounce) jar marinara sauce
4 ounces thinly sliced mozzarella cheese
fresh basil leaf

Steps:

Preheat oven to 425 degrees.
Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

CHICKEN SORRENTINO FUSILLI

Chicken Sorrentino Fusilli image

Make and share this Chicken Sorrentino Fusilli recipe from Food.com.

Provided by gailanng

Categories < 60 Mins

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 (6 ounce) boneless skinless chicken breast halves, trimmed of fat
1 crushed garlic clove
1 small eggplant (1 pound or less, will only use 4 slices)
2 thin slices prosciutto
1/2 cup Italian breadcrumbs
2 large eggs
1/2 cup all-purpose flour
1/2 lb fresh mozzarella cheese, sliced
grated parmesan cheese
extra virgin olive oil
salt
2 cups marinara sauce
1/4 lb fusilli, cooked al dente
couple leaves torn fresh basil

Steps:

Preheat oven to 350 degrees.
Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant.
In a small saucepot, heat the tomato sauce and warm through.
Peel the eggplant and slice across the width into 1/4 inch rounds. You will only need four pieces for this recipe. I used the larger, center slices. Place the breadcrumbs and the flour each in two shallow plates.
Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in breadcrumbs.
Heat a large (12") skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken.
Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through; set aside.
In a bowl, toss the fusilli with 1/2 of the marinara sauce, enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella.
Bake until the cheese is melted and the chicken is cooked through, approx 10 minutes. You can brown the cheese with a quick run under the broiler, if desired. Top with remaining sauce and fresh basil.

Tips:

Choose high-quality ingredients: The quality of your ingredients will greatly impact the taste of your Chicken Sorrentino, so it's important to choose the best products you can find. Use fresh, boneless, skinless chicken breasts, ripe tomatoes, and high-quality mozzarella and Parmesan cheeses.
Don't overcrowd the pan: When cooking the chicken breasts, be sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick.
Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit before removing it from the heat.
Use a good quality marinara sauce: The marinara sauce is an important part of this dish, so be sure to use a good quality sauce that you enjoy. You can either make your own sauce or use a store-bought sauce.
Don't skip the bread crumbs: The bread crumbs add a nice crispy texture to the Chicken Sorrentino, so don't skip this step. You can use either fresh or dried bread crumbs.
Serve immediately: Chicken Sorrentino is best served immediately after it is cooked. This will ensure that the chicken is still hot and crispy and the cheese is melted and gooey.

Conclusion:

Chicken Sorrentino is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken breasts, and it is sure to be a hit with the whole family. With its crispy bread crumb coating, tender chicken, and melted cheese, Chicken Sorrentino is a dish that everyone will love.