Description
Chicken Sorrentino is a comforting Italian-inspired dish featuring tender chicken breasts topped with melted mozzarella, savory prosciutto, and rich eggplant slices, all baked in a flavorful tomato sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 large eggplant, sliced into 1/2-inch rounds
- 8 slices prosciutto
- 1 1/2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Salt the eggplant slices and let them sit for 20 minutes to draw out moisture, then pat dry.
- Heat 1 tablespoon olive oil in a skillet over medium heat and sauté the eggplant slices until golden on both sides. Set aside.
- Season the chicken breasts with salt and pepper.
- In the same skillet, heat remaining olive oil and sear chicken breasts until golden brown on both sides but not cooked through, about 3–4 minutes per side.
- Spread a thin layer of marinara sauce in a baking dish.
- Place seared chicken breasts on the sauce. Top each breast with a slice of prosciutto, 2–3 eggplant slices, mozzarella cheese, and spoon more marinara sauce over the top.
- Bake in the oven for 25–30 minutes until the chicken is cooked through and cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Notes
- Salting the eggplant helps reduce bitterness and moisture.
- You can substitute prosciutto with ham if preferred.
- Serve with pasta or a side salad for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg
Keywords: chicken sorrentino, Italian chicken bake, eggplant chicken, prosciutto chicken, baked chicken mozzarella