Chicken Sorrentino Lidias Food
EASY CHICKEN SORRENTINO
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
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
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
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
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.
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CHICKEN SORRENTINO RECIPE - W/ EGGPLANT & PROSCIUTTO
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3.7/5 (6)Total Time 40 minsCuisine ItalianCalories 752 per serving
- Pound the chicken breasts to a thickness of about 1/2 inch. Season with salt an pepper. Spread the flour on a plate and dredge the chicken shaking off excess.
- Add 4 tablespoons of the butter and olive oil to a skillet, on a medium low heat, and wait until butter has melted. Add the chicken and lightly brown it, about 2 minutes each side. Remove to a plate.
- Salt and pepper the eggplant and add to the same skillet and brown on both sides, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
- Preheat oven to 400°F (200°C). Clean the skillet and set it over medium-high heat. Melt the remaining 3 tablespoons of the butter and add the white wine. Bring to a boil and cook until about half of the wine has evaporated.
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- Preheat oven to 375f and place rack in middle. Slice eggplant lengthwise into 1/4" strips. Place eggplant on parchment paper lined baking sheet and coat eggplant with 4 Tbsp of olive oil and a sprinkle of salt and pepper. Bake eggplant for 20 minutes.
- Grate 1/2 cup of fontina cheese and set aside. Squeeze 14 ounces of tomatoes in a bowl and set aside. Place flour in dish with 1/2 tsp of kosher salt and 1/4 of black pepper. Mix well. Dredge dry cutlets into flour and coat completely. Shake off any excess.
- Heat 2 Tbsp of butter and 2 Tbsp of olive oil on medium heat. After the butter melts sear the cutlets for 2 minutes per side, shaking pan to prevent sticking. Repeat for second batch if pan is not big enough. Set cutlets aside on paper towel lined plate.
- In same pan add onion and garlic and saute for 3 minutes in 2 more Tbsp of olive oil. After 3 minutes add marsala wine and chicken stock to pan and turn heat to high. Bring to boil for 2 minutes and scrape the pan bits with a wooden spoon to dislodge.
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- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
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