“Classic Italian dish... this is a pretty easy recipe for Chicken Sorrentino. This goes great served over Linguini or Angel Hair along with a nice salad and semolina bread. ** I use the same pan to saute' individual ingredients then set aside on paper plates while I am preparing next ingredient in saute' pan. ** Also, I use the thin boneless chicken breasts for faster saute' if you use larger, you should butterfly or pound to flatten.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
  3. Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
  4. Next, saute' prosciutto for just a few minutes then add to plate.
  5. In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
  6. Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

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