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Chicken Sorrentino

Learn how to make this delicious Chicken Sorrentino at home!! Super easy yet tastes just as good as your local Italian restaurant. Prepared with pan-seared thinly sliced chicken cutlets and topped with prosciutto, sliced roasted eggplant, and melted mozzarella cheese. Subscribe to this channel and leave a coment.    / chefnicoskitchen   Subscribe to You Favorite Recipes    / chefnicoskitchen   You can also share this video with your friends on social media    • Chicken Sorrentino   ngredients: 1 medium eggplant sliced into 1/4" thick slices 8 chicken cutlets (about 1 1/2 pounds of chicken) 1/2 cup (68g) all-purpose flour 1/4 cup (120ml) olive oil (divided) 2 tablespoons (56g) unsalted butter (divided) 1/4 cup (60ml) dry white wine 1/2 cup (120ml) low-sodium chicken stock or water 2 cups (500ml) cooked tomato sauce 8 slices prosciutto ( Or, imported ham thinly sliced) 1/2 cup (57g) shredded whole milk mozzarella cheese or, 8 slices of provolone cheese 1/4 cup (23g) grated parmigiano or romano cheese salt and pepper to taste (If you are frying the eggplant, you will need about 1/2 cup of frying oil) Instructions Preheat the oven to 400°F and line a baking sheet with parchment. Wash and slice off both rounded ends of the eggplant, then stripe it and stand it up on its widest flat side, and slice through the eggplant vertically to make long even slabs ¼- to ½-inch-thick. Arrange the eggplant slices on the prepared baking sheet and brush both sides with olive oil. Season with salt and pepper and roast until tender and lightly browned, 15 to 18 minutes. Once the eggplant is ready, remove from the oven and set aside. If your chicken cutlets come clean and pre-cut, move on to the next step. On the other hand, If you are using full breasts, you'll need to fillet and pounds them. Gently pound the chicken breast halves to a thickness of about 1/2 to1/4 inch. Season with salt and pepper. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a heavy skillet over medium heat. Dredge to coat the chicken in flour on both sides, then shake off the excess. Working in batches, Add and cook the chicken until golden browned, about 3-4 minutes per side. (don’t overcook) Once done, remove the chicken to a clean plate... Return the pan to medium-high heat. Add the white wine, bring to a simmer and cook until reduced by half, 1 to 2 minutes. Add two ladles of your favorite tomato sauce (about a cup and 1/2, to the pan and few tablespoons of chicken stock or water, if needed Lower the heat to low, add the chicken back to the pan and let simmer in the sauce until cooked through (about 2 minutes). After few minutes of simmering, flip the chicken and top it with the sliced prosciutto, the slices baked eggplant. Top with a dash of your favorite tomato sauce, a sprinkle of grated cheese, and sliced provolone or shredded mozzarella. Top with a lid and keep on low heat until the cheese melts. Alternatively, If your frying pan....is all metal, (No heat-resistant plastic), you can (CAREFULLY) melt the cheese in the oven under the broiller on HIGH for 1 minute or until the cheese lightly melts. Once the cheese as nicely melted, serve your chicken Sorrentina individualy, or family style with pasta (spaghetti, or penne), or sautéed veggies, or pair it with a mixed salad and crusty Italian bread. If this video recipe was to your liking, give it a Like, ( thumb up, ) and subscribe to this channel for all upcoming video recipes. Thank you. Chef Nico.