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Chicken Sorrentino with Eggplant, Prosciutto & Fontina

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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.

Ingredients

Scale
  • 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

  1. Slice eggplant into ¼-inch thick long slices, sprinkle with kosher salt, and let sit for 15 minutes on paper towels. Pat dry.
  2. Butterfly chicken breasts and cut each in half, then pound to ¼-inch thickness if needed.
  3. Beat eggs and water in one dish. Mix flour, table salt, and white pepper in another.
  4. Dip eggplant in egg, then flour. Repeat with chicken pieces.
  5. 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.
  6. Wipe out skillet carefully. Add 2 tbsp olive oil and sear chicken in batches, 1½ minutes per side. Remove and set aside.
  7. 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.
  8. 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.
  9. Reserve 1½ cups of sauce. Arrange seared chicken over remaining sauce in the skillet.
  10. Layer on each chicken piece: Fontina slices, eggplant (trimmed to fit), grated Romano, prosciutto, reserved sauce, and finally Provolone slices.
  11. 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

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