Chicken Sorrentino Recipe

Ingredients

• 1 medium, sliced 6 mm (¼ inch) thickaubergine
• 60 ml (4 tablespoons)extra virgin olive oil
• to tastesalt and black pepper
• 680 g (about 1½ lb)chicken cutlets
• 68 g (½ cup)plain flour
• to tastesalt and black pepper
• 30 ml (2 tablespoons)extra virgin olive oil
• 56 g (6 tablespoons), dividedunsalted butter
• ½ small, finely dicedonion
• 2 cloves, mincedgarlic
• 60 ml (¼ cup)dry Marsala wine
• 240 ml (1 cup)low-sodium chicken stock
• 400 g (14 oz), pulsed in a blenderplum tomatoes
• 8 slicesprosciutto
• 57 g (½ cup), shreddedfontina cheese
• 23 g (¼ cup), gratedParmigiano Reggiano

Instructions

1. 1

   Roast aubergine

   Heat the oven to 220°C (425°F), with a rack in the middle. Arrange the aubergine slices on a parchment-lined baking tray, coat them with 60 ml olive oil and season lightly with salt and pepper. Roast for 20–30 minutes, until golden and tender when pierced.

2. 2

   Prepare chicken

   Season the chicken cutlets evenly with salt and pepper. Coat each piece thoroughly in flour, shaking off the excess, then place the cutlets on a parchment-lined baking tray ready for searing.

3. 3

   Sear the cutlets

   Heat 30 ml olive oil and 2 tablespoons of the butter in a large pan over medium heat. Sear the chicken for 2–3 minutes per side until golden, taking care not to overcrowd the pan and working in batches if needed. Transfer the chicken to a plate and cover loosely with foil to keep warm.

4. 4

   Build the sauce

   In the same pan, add the remaining olive oil and the diced onion. Cook for several minutes until translucent, then add the garlic and sauté for about 2 minutes, until fragrant. Add the Marsala and chicken stock, turn the heat to high and bring to the boil. Scrape up the browned bits and reduce the liquid by half, about 3–4 minutes.

5. 5

   Finish the sauce

   Stir in the blended plum tomatoes and simmer briskly for 3 minutes. Add the remaining butter and stir until combined, then season with salt and pepper to taste. Remove half of the sauce and set it aside for serving.

6. 6

   Assemble the stacks

   Return the chicken to the pan with the remaining sauce. Top each cutlet with a slice of prosciutto and 1–2 slices of roasted aubergine. Scatter over the fontina and Parmigiano, then spoon about 1 tablespoon of sauce over each stack.

7. 7

   Bake and serve

   Bake the stacks in the preheated oven, either in the pan or transferred to a baking tray, for 6–8 minutes, until the chicken is thoroughly cooked and the cheese is melted, bubbling and golden. Serve with the reserved sauce for dipping or drizzling.

What is chicken Sorrentino?

Chicken Sorrentino is an Italian-American-style dish built around layered chicken, aubergine, prosciutto and cheese. Its name evokes Sorrento in southern Italy, while this version brings those flavours together with a Marsala and tomato sauce.

The method works because the aubergine is roasted separately and the chicken is browned before the stacks go into the oven. That gives both ingredients a head start, so the final bake mainly melts the cheese and brings everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 68g protein, 37g carbs, 54g fat.

The chicken and prosciutto provide much of the protein, while the flour, tomatoes and aubergine contribute carbohydrates. Olive oil, butter and cheese account for much of the fat; serve a stack with vegetables or salad to balance the plate.

Roast the aubergine until tender

Slice evenly: Aim for slices about 6 mm thick so they roast at a similar pace and sit neatly on the cutlets.

Watch the colour: The aubergine should be golden and easily pierced before you assemble the stacks. If the slices still feel firm, give them more time in the oven.

Brown the chicken without crowding

Leave space: Sear the cutlets in batches if the pan is full; crowded chicken releases moisture and is less likely to brown well.

Keep the coating light: Shake off excess flour before frying. A thin coating helps create a golden surface and gives the sauce something to cling to.

Build a balanced Marsala sauce

Reduce first: Let the Marsala and stock boil until their volume is about half, scraping up the browned bits from the pan as they loosen.

Finish with butter: Stir the remaining butter into the tomato sauce after it has simmered. This enriches the sauce, while setting half aside keeps some ready for serving.

Layer for flavour and texture

Stack in order: Put prosciutto over each cutlet, then add 1–2 aubergine slices and the cheeses. The prosciutto sits between the chicken and aubergine, adding a savoury layer.

Use the reserved sauce: Spoon a little sauce over each stack before baking, but keep the extra portion separate so it can be served at the table.

Check the final bake

Look for bubbling cheese: The 6–8 minute bake is intended to melt and brown the topping while the stacks finish cooking. The chicken should be thoroughly cooked through before serving.

Keep an eye on the oven: The cheese can go from melted to overly browned quickly, so check the stacks near the end of the stated baking time.

What to serve alongside

For a simple plate, serve the stacks with a green salad or steamed green vegetables to contrast with the rich cheese and sauce.

If you want something more substantial, pair them with pasta, polenta or crusty bread to make use of the reserved tomato-Marsala sauce.

Recipe notes & tips

• Cut the aubergine to an even thickness so the slices roast consistently.
• Pat the chicken dry before seasoning if its surface is damp.
• Sear the cutlets in batches to preserve the pan's heat and encourage browning.
• Scrape the browned bits from the pan when adding the Marsala and stock.
• Keep the reserved sauce separate until serving so it stays easy to drizzle.
• Check that the chicken is thoroughly cooked before bringing the stacks to the table.

Variations

• Add fresh herbs: Scatter chopped basil or parsley over the stacks just before serving.
• Use mozzarella: Replace the fontina with mozzarella for a milder, stretchy topping.
• Make it spicier: Add a pinch of chilli flakes to the tomato sauce as it simmers.
• Serve with pasta: Spoon the reserved sauce over cooked pasta alongside the chicken.
• Choose a different wine: Use dry white wine in place of Marsala for a less sweet sauce.

Common mistakes to avoid

• Crowding the pan: The cutlets can steam instead of browning; sear them in batches.
• Leaving excess flour on: A thick coating can become pasty; shake each cutlet before searing.
• Skipping the sauce reduction: The sauce may taste thin; boil the Marsala and stock until reduced by half.
• Roasting aubergine too briefly: Firm slices are awkward to layer; roast until golden and tender.
• Overbaking the stacks: The chicken can dry out; check the cheese and doneness at the end of the 6–8 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in an oven until hot throughout, or microwave in short intervals; store any extra sauce separately if possible.

Frequently asked questions