Chicken Sorrentino
This extra cheesy chicken Sorrentino with eggplant and prosciutto recipe is one of my favorite ways to prepare chicken breast. This recipe is packed with Italian flavors and it’s pretty easy to make in less than 30 minutes!
Servings: 4 people
Calories: 235.4kcal
Ingredients
- 4 boneless chicken breast
- 1 medium-size eggplant
- 2 fresh mozzarella balls (150 gr each)
- 4 slices prosciutto
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
For the sauce
- 1 can peeled tomatoes
- 3 garlic cloves
- 1 small onion
- 1 tbsp sugar
- 1 tbsp olive oil
- 1 handful fresh basil leaves
- salt and pepper to taste
Instructions
Tomato sauce:
- In a saute pan over medium heat, pour the olive oil and the onion cut into cubes. Cook for a minute.
- Add the garlic cloves minced and stir. Cook for another minute until the garlic is fragrant. Add the sugar and cook for 30 seconds until it melts and starts to caramelize.
- Immediately, toss the smashed peeled tomatoes and the basil. Season with salt and pepper to taste. Lower the heat and simmer for 20 minutes.
- Chicken Sorrentino:
- Season the chicken breast with Italian seasoning, salt, and pepper.
- Cut the eggplant into rounds. Cover with 1 tbsp of salt to promote dehydration. You can use a strainer to let the water out.
- Heat a cast-iron pan over high heat. Add some olive oil and cook the chicken breast and sear it until you get a brown crust on both sides. Remove from the pan.
- In the same pan, cook the eggplant round for 2 minutes each side to get a nice brown color.
- In an oven tray, place the chicken breast, cover each breast with 1 slice of prosciutto, 1 or 2 eggplant rounds, tomato sauce, and fresh mozzarella sliced.
- Bake for 20 minutes at 180ºC (350ºF).
Nutrition
Calories: 235.4kcal | Carbohydrates: 7.2g | Protein: 23g | Fat: 11.6g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Cholesterol: 69mg | Sodium: 361mg | Potassium: 240mg | Fiber: 1.7g | Sugar: 4.7g