Chicken Sorrentino Eggplant Prosciutto (Print-Friendly Format)

Layers of chicken, eggplant, prosciutto, and cheese baked in a zesty tomato Marsala sauce.

# Required Ingredients:

→ Produce

01 - 450 g Italian eggplant
02 - 2 cups (320 g) yellow onion, diced large
03 - 1 tablespoon fresh garlic, finely minced

→ Poultry

04 - 680 g boneless skinless chicken breasts (3 breasts, about 225 g each)

→ Dairy

05 - 8 large eggs
06 - 225 g Fontina cheese, sliced into 18 pieces
07 - 60 g Romano cheese, grated
08 - 170 g sliced deli Provolone cheese
09 - 2 tablespoons (30 g) butter

→ Meat & Cured

10 - 115 g sliced Prosciutto

→ Pantry

11 - 180 g all-purpose flour
12 - 1 teaspoon kosher salt (plus 1 teaspoon for eggplant)
13 - 1 teaspoon table salt
14 - 1/2 teaspoon white pepper
15 - 60 ml vegetable oil, divided
16 - 120 ml extra virgin olive oil, divided
17 - 60 ml Marsala wine
18 - 240 ml chicken stock, preferably homemade
19 - 1 x 796 g can whole peeled San Marzano tomatoes, hand-crushed
20 - 60 g tomato paste
21 - 1/2 teaspoon freshly ground black pepper
22 - Pinch red pepper flakes
23 - 1 tablespoon water

# How to Make It:

01 - Trim ends from eggplant and slice lengthwise into 6 slices, each 6 mm thick. Lay over paper towels, sprinkle both sides with 1 teaspoon kosher salt, and set aside.
02 - Trim and butterfly each chicken breast half, then cut each in half to yield 6 portions, each about 6 mm thick. Alternatively, pound to 6 mm thickness. Set aside.
03 - After 15 minutes, wipe excess salt and moisture from both sides of eggplant slices.
04 - In a shallow dish, beat eggs with 1 tablespoon water. In a separate dish, mix flour, table salt, and white pepper.
05 - Dip eggplant slices into egg mixture, then coat in flour mixture. Repeat process for the chicken portions. Arrange breaded items on a plate.
06 - Preheat oven to 175°C. Line a sheet pan with paper towels.
07 - Heat a large ovenproof skillet on medium-high. Add half the vegetable oil and 2 tablespoons olive oil. Fry half the eggplant 2–3 minutes per side until golden and cooked through. Transfer to paper towels. Repeat with remaining oil and eggplant.
08 - Carefully remove skillet from heat. Using tongs and a wad of paper towels, wipe out hot pan, keeping hands away from fat.
09 - Return skillet to medium heat, add 2 tablespoons olive oil. When hot, sear half the chicken 1.5 minutes per side; chicken will not be fully cooked. Remove to paper towels. Repeat with remaining chicken and oil.
10 - Add onions to the skillet, cook for 2 minutes. Add garlic and sauté for 1 minute.
11 - Pour in Marsala wine and allow to evaporate for 1–2 minutes. Add chicken stock, reduce by half over about 10 minutes.
12 - Add hand-crushed tomatoes, tomato paste, 1 teaspoon kosher salt, black pepper, and red pepper flakes. Simmer 15 minutes, stirring occasionally.
13 - Remove from heat and stir in butter until melted. Reserve 360 ml of sauce for topping.
14 - Arrange six seared chicken portions over the sauce remaining in the pan. Top each with Fontina slices. Trim fried eggplant as needed to overlap and cover each portion. Sprinkle Romano cheese onto eggplant, then evenly distribute the prosciutto.
15 - Ladle about 60 ml reserved sauce atop each portion. Finish with one-sixth of the Provolone cheese.
16 - Bake uncovered at 175°C for 15 minutes. Transfer under broiler for 1–2 minutes until cheese is bubbly and golden brown.

# Additional Information:

01 - For best results, use authentic San Marzano tomatoes and high-quality prosciutto. Prepare all components before assembling to ensure smooth workflow.

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