Description
A delightful fusion of flavors that elevates classic chicken dish with a rich combination of eggplant, prosciutto, and cheeses.
Ingredients
Scale
- 4 Boneless Chicken Breasts
- 1 Medium Eggplant, sliced thinly
- 4 Slices of Prosciutto
- 8 ounces Mozzarella Cheese, sliced
- ½ cup Grated Parmesan Cheese
- 2 cups Marinara Sauce
- ¼ cup Fresh Basil Leaves
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Flour (for dredging)
Instructions
- Pound the chicken breasts to an even thickness and season with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet and fry the eggplant for 3-4 minutes on each side. Remove and set aside.
- Dredge chicken breasts in flour, shaking off excess.
- Sear the floured chicken breasts in the same skillet with another tablespoon of olive oil for 5-6 minutes on each side until golden brown. Set aside.
- In a baking dish, spread marinara sauce and layer with chicken, prosciutto, eggplant, mozzarella, and Parmesan.
- Pour remaining marinara sauce on top, sprinkle with Parmesan, and bake at 375°F (190°C) for 20-25 minutes.
- Let rest for 5 minutes, garnish with fresh basil, and serve.
Notes
Consider using gluten-free flour for dredging. Substitute zucchini for eggplant if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Chicken Sorrentino, Italian cuisine, chicken recipes, baked chicken, comfort food