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Chicken Sorrentino is a delicious chicken breast dish with roasted eggplant, prosciutto, a tomato marsala sauce and shredded cheese.

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Chicken Sorrentino is a baked chicken breast recipe that can be served with a variety of sides including pasta, rice and veggies.

This cheesy chicken dish is baked in a flavourful tomato sauce with marsala wine.

This chicken Sorrentino recipe takes just under an hour from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dish, I started by placing four slices of eggplant on a parchment lined baking sheet.

I drizzled the eggplant slices with olive oil and sprinkled them with salt and pepper.

Then I placed the baking sheet in the oven and roasted the eggplant for 18 minutes.

While the eggplant was in the oven, I dumped some all purpose flour and salt and pepper into a shallow dish.

I stirred the flour, salt and pepper together well.

Then I dredged four chicken cutlets in the flour one at a time, making sure they were well coated on both sides.

I heated some olive oil in a large oven safe skillet over medium-high heat.

Once the oil was hot, I added the chicken cutlets to the skillet.

Once the cutlets were browned on the bottom, I flipped them to brown the other side.

Then I transferred the chicken cutlets to a plate and set them aside.

I added some chopped yellow onion to the skillet.

I also added some garlic puree to the skillet.

I stirred the chopped onions and garlic together well.

Once the onions were golden brown and softened, I added some marsala wine to the skillet.

I brough the wine to a boil.

Once the wine was boiling, I added some crushed tomatoes to the skillet.

Then I reduced the heat to medium-low and stirred well.

I added some Italian seasoning and water to the skillet.

I stirred well again.

I left the sauce to simmer for 5 minutes.

Then I placed the chicken cutlets in the skillet.

I spooned some of the tomato sauce over the chicken.

Then I placed a slice of roasted eggplant on top of each chicken cutlet.

I placed some sliced prosciutto on top of the eggplants.

Then I sprinkled some shredded Italian blend cheese on top of the prosciutto.

I placed the skillet in the oven and baked the dish until the cheese on top was completely melted and just starting to brown.

Then the chicken Sorrentino was ready to serve.

I served my chicken cutlets and sauce over some spaghetti noodles.

If you are looking for a delicious chicken dinner recipe, then you need to try this Chicken Sorrentino!

More Easy Chicken Dinner Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Chicken Sorrentino:

Eggplant

• 4 eggplant slices 1/4-inch thick
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Chicken Cutlets

• 1/2 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 chicken cutlets
• 2 tbsp olive oil

Sauce

• 1/2 cup chopped yellow onion
• 1 tbsp garlic puree
• 1/4 cup marsala wine
• 28 oz crushed tomatoes
• 1 tbsp Italian seasoning
• 1/2 cup water

Toppings

• 4 oz sliced prosciutto
• 1 cup shredded Italian cheese blend

How to Make Chicken Sorrentino:

1. Preheat oven to 375F.
2. Place the eggplant slices on a parchment lined baking sheet.
3. Drizzle the olive oil over the eggplant slices.
4. Sprinkle the salt and pepper over the eggplant slices.
5. Place the baking sheet in the oven and roast the eggplant slices until browned. 15 – 18 minutes.
6. Meanwhile, start preparing the chicken cutlets.
7. Dump the flour, salt and pepper into a shallow dish and stir well.
8. Dredge the chicken cutlets in the flour one at a time making sure both sides are well coated.
9. Heat the olive oil in a large oven safe skillet over medium-high heat.
10. Once the oil is hot, add the chicken cutlets to the skillet.
11. Cook the cutlets for 2-4 minutes per side until nicely browned.
12. Transfer the chicken cutlets to a plate and set aside.
13. Add the diced onions and garlic puree to the skillet and stir well.
14. Cook until the onions are golden brown and soft.
15. Add the marsala wine to the skillet and stir well, scraping the bottom of the skillet to make sure nothing is sticking.
16. Bring the wine to a boil.
17. Once the wine is boiling, add the crushed tomatoes to the skillet and reduce the heat to medium-low.
18. Stir well.
19. Add the Italian seasoning and water to the skillet and stir well.
20. Leave the sauce to simmer for 5 minutes.
21. Return the chicken cutlets to the skillet.
22. Spoon some tomato sauce over the chicken.
23. Place a slice of roasted eggplant on top of each chicken cutlet.
24. Divide the prosciutto evenly between the four chicken cutlets and place on top of the eggplant.
25. Sprinkle the cheese on top of the prosciutto.
26. Place the skillet in the oven and bake until the cheese on top is completely melted and starting to brown. 13 – 15 minutes.
27. Serve and enjoy!

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