Chicken Sorrentino with Eggplant, Prosciutto & Fontina is a refined, oven-finished entrée that balances comfort and elegance in every forkful. This dish layers pan-seared chicken breasts with crisp eggplant, delicate slices of prosciutto, and melty Fontina and Provolone cheeses—set atop a rich Marsala tomato sauce and baked until golden and bubbling. Uncomplicated in its presentation but bold in flavor, it’s the definition of minimal styling and maximum satisfaction.
Why You’ll Love This Recipe
- Layered complexity – each component adds a distinct texture and taste.
- Rich, savory sauce – Marsala wine deepens the tomato base with warmth and subtle sweetness.
- Golden and crisp – both eggplant and chicken are lightly fried for flavor and structure.
- Melty cheese blend – Fontina, Provolone, and Romano provide creaminess and boldness without excess.
- Oven-finished perfection – ensures a bubbling, cohesive dish with lightly caramelized cheese tops.
- Italian comfort, elevated – familiar ingredients arranged in a thoughtful, restaurant-style assembly.
- No garnish necessary – striking without herbs or flourishes.
- Feeds a crowd – generous portions make it ideal for dinner parties or family meals.
- Hearty and balanced – protein, vegetables, and bold sauce in every bite.
- Refined rustic – authentic flavors, clean plating, and timeless appeal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Main Dish:
- Italian eggplant
- kosher salt
- boneless skinless chicken breasts
- eggs + water
- all-purpose flour
- table salt
- white pepper
- vegetable oil
- extra virgin olive oil
- yellow onion
- garlic
- Marsala wine
- chicken stock
- San Marzano tomatoes
- tomato paste
- black pepper
- red pepper flakes
- butter
For the Layering:
- Fontina cheese, sliced
- grated Romano cheese
- sliced prosciutto
- deli-sliced Provolone cheese
Directions
- Prepare the eggplant:
Slice eggplant lengthwise into ¼-inch slices. Sprinkle with kosher salt and let rest on paper towels for 15 minutes to draw out moisture. Pat dry. - Prep the chicken:
Butterfly and halve the chicken breasts. Pound each piece to about ¼-inch thickness if needed. - Set up dredging stations:
In one dish, beat eggs with water. In another, mix flour with table salt and white pepper. - Dredge and cook eggplant:
Dip eggplant slices in egg, then flour. In a large oven-safe skillet, heat half the vegetable oil with 2 tablespoons olive oil. Fry eggplant slices in batches, 2–3 minutes per side, until golden. Drain on paper towels. - Sear the chicken:
Wipe the skillet clean. Add 2 tablespoons olive oil. Sear chicken in batches for about 1½ minutes per side until golden. Remove and set aside. - Make the Marsala tomato sauce:
In the same skillet, sauté onions for 2 minutes. Add garlic and cook 1 minute. Deglaze with Marsala wine and reduce until almost evaporated. Add chicken stock and reduce by half. Stir in crushed San Marzano tomatoes, tomato paste, kosher salt, black pepper, and a pinch of red pepper flakes. Simmer for 15 minutes, then stir in butter. - Assemble the dish:
Reserve 1½ cups of the sauce. Spread the remaining sauce in the skillet. Layer the chicken evenly over it. On top of each chicken piece, place Fontina slices, followed by trimmed eggplant slices, grated Romano, a layer of prosciutto, then spoon the reserved sauce over each stack. Finish with slices of Provolone. - Bake and broil:
Bake uncovered at 350°F (175°C) for 15 minutes. Broil for 1–2 minutes until the cheese is melted and golden. - Serve hot:
Plate simply, allowing each layer to show. No garnish needed.
Servings and timing
- Prep Time: 45 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6 servings
- Calories per serving: 590 kcal
Variations
- Cheese substitution: Use mozzarella or Gruyère in place of Fontina if needed.
- Gluten-free version: Use a gluten-free flour blend for dredging the eggplant and chicken.
- Lighter option: Bake eggplant slices instead of frying for reduced oil content.
- Add fresh herbs: For a slightly herbal note, layer fresh basil between eggplant and prosciutto.
- Spicy kick: Increase the red pepper flakes or add Calabrian chili paste to the sauce.
- Smoked flavor: Try smoked Provolone for a deeper finish.
- Vegetarian adaptation: Replace chicken with thick slices of roasted zucchini or portobello mushrooms.
- Make it a bake: Assemble everything in a baking dish instead of a skillet for easier serving.
- Add wine to sauce base: Substitute some chicken stock with extra Marsala for richer depth.
- Double the batch: This dish freezes well before baking; assemble in advance and freeze for future use.
storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven, covered with foil, for 15–20 minutes until warmed through.
- Microwave: Reheat individual portions on medium power in 1-minute intervals.
- Freezing: Assemble fully (without baking), wrap tightly, and freeze for up to 1 month. Thaw in refrigerator and bake as directed.
FAQs
What is Chicken Sorrentino?
Chicken Sorrentino is a layered Italian-American dish featuring thin chicken breasts, eggplant, prosciutto, and cheese in tomato-based sauce.
Do I have to use Marsala wine?
Marsala adds a unique depth to the sauce, but you can substitute with dry sherry or omit entirely and use more stock.
Can I grill the eggplant instead of frying?
Yes, grilled eggplant slices provide a leaner and smokier element to the dish.
Is Fontina necessary?
Fontina melts beautifully and adds rich flavor. However, mozzarella or Havarti can be substituted if needed.
Why is broiling at the end important?
Broiling melts and lightly browns the cheese topping, giving a beautiful finish and texture.
Can I prepare this in advance?
Yes. Assemble the dish up to one day ahead, refrigerate, and bake when ready.
How do I avoid soggy eggplant?
Salting and patting the eggplant dry before cooking helps remove excess moisture.
What should I serve with this?
A simple green salad or steamed green beans complements this dish well without competing with its richness.
Can I make this dish spicier?
Yes, add more red pepper flakes or a splash of hot sauce to the tomato base.
Is this dish gluten-free?
Not as written. Use gluten-free flour and ensure breadcrumbs (if using) and stock are gluten-free to adapt.
Conclusion
Chicken Sorrentino with Eggplant, Prosciutto & Fontina is a standout main course that combines traditional Italian technique with a refined, contemporary presentation. Its layered textures, balanced richness, and bold Marsala tomato sauce make it an unforgettable dish without the need for embellishment. Whether for a formal dinner or a special family gathering, this oven-finished masterpiece delivers comfort with elegance—one crisp, melty layer at a time.
PrintChicken Sorrentino with Eggplant, Prosciutto & Fontina
A rich and layered Italian-American classic featuring seared chicken breasts, crispy eggplant, sliced prosciutto, and melty Fontina and Provolone cheeses, finished in a bold Marsala tomato sauce. Comforting, elegant, and full of flavor with a minimalist presentation.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 lb Italian eggplant
- 1 tsp kosher salt
- 1½ lbs boneless skinless chicken breasts (3 breast halves, halved and butterflied)
- 3 eggs + 1 tbsp water
- 1½ cups all-purpose flour
- 1 tsp table salt
- ½ tsp white pepper
- ¼ cup vegetable oil, divided
- ½ cup extra virgin olive oil, divided
- 2 cups yellow onion, diced
- 1 tbsp minced garlic
- ¼ cup Marsala wine
- 1 cup chicken stock
- 1 (28 oz) can whole San Marzano tomatoes, crushed by hand
- 4 tbsp tomato paste
- 1 tsp kosher salt
- ½ tsp black pepper
- Pinch red pepper flakes
- 2 tbsp butter
- 8 oz Fontina cheese, sliced (18 slices)
- ½ cup grated Romano cheese
- 4 oz sliced prosciutto
- 6 oz deli sliced Provolone cheese
Instructions
- Slice eggplant into ¼-inch thick long slices, sprinkle with kosher salt, and let sit for 15 minutes on paper towels. Pat dry.
- Butterfly chicken breasts and cut each in half, then pound to ¼-inch thickness if needed.
- Beat eggs and water in one dish. Mix flour, table salt, and white pepper in another.
- Dip eggplant in egg, then flour. Repeat with chicken pieces.
- In a large oven-safe skillet, heat half the vegetable oil and 2 tbsp olive oil over medium-high heat. Fry eggplant slices in batches until golden, 2–3 minutes per side. Drain on paper towels.
- Wipe out skillet carefully. Add 2 tbsp olive oil and sear chicken in batches, 1½ minutes per side. Remove and set aside.
- In the same skillet, sauté onions for 2 minutes, then add garlic and cook for 1 more minute. Deglaze with Marsala wine and reduce until evaporated.
- Add chicken stock and reduce by half. Stir in crushed tomatoes, tomato paste, salt, pepper, and red pepper flakes. Simmer for 15 minutes, then stir in butter.
- Reserve 1½ cups of sauce. Arrange seared chicken over remaining sauce in the skillet.
- Layer on each chicken piece: Fontina slices, eggplant (trimmed to fit), grated Romano, prosciutto, reserved sauce, and finally Provolone slices.
- Bake uncovered at 350°F (175°C) for 15 minutes. Broil for 1–2 minutes until cheese is golden and bubbling.
Notes
- Salting the eggplant removes bitterness and ensures crisp texture.
- Use a heavy oven-safe skillet or transfer to a baking dish after searing.
- Trim eggplant slices to neatly layer over chicken for clean presentation.
- Broiling at the end enhances texture and visual appeal of melted cheese.
- Fontina and Provolone can be substituted with mozzarella for milder flavor.
Nutrition
- Serving Size: 1 plated portion
- Calories: 590
- Sugar: 7g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 165mg