Italian Chicken Sorrentina (Pollo alla Sorrentina) with Eggplant
This authentic Italian Chicken Sorrentina is a comforting Southern Italian dish made with tender chicken, golden fried eggplant, simple tomato sauce, melted mozzarella, Parmesan, and fresh basil. Inspired by the flavors of Sorrento in Campania, this easy Italian dinner is full of classic Mediterranean flavor and is perfect for a family meal or special Sunday dinner.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 oz each
- 1/2 cup All-purpose flour, for lightly dredging the chicken
- 1 medium eggplant
- 4 slices fresh mozzarella
- 2 Tbsp olive oil, plus more for the eggplant
- 2 gloves garlic, minced
- 1/2 cup white wine
- 2 cups marinara sauce or simple tomato sauce
- 2 tsp dried oregano
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- salt and pepper to taste
Instructions
Prepare the eggplant
Slice the eggplant lengthwise into about ¼-inch slices. Lightly salt both sides and let them sit for about 15 minutes. Pat dryBrush or lightly drizzle with olive oil and either pan-sear for 2–3 minutes per side or roast at 425°F for about 15 minutes, turning once, until tender and lightly browned.Prepare the chicken
Place the chicken breasts between sheets of plastic wrap and gently pound them to about ½ inch thick.Season with salt and pepper and lightly dredge in flour, shaking off the excess.Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 2–3 minutes per side, just until lightly golden. Remove to a plate.Make the sauce
Lower the heat to medium. Add the garlic and cook for about 30 seconds.Add the white wine or chicken broth, scraping up the browned bits from the bottom of the pan. Let it reduce for 1–2 minutes.Add the tomato sauce and oregano. Simmer for about 10 minutes.Assemble
Return the chicken to the skillet.Place a slice of roasted eggplant and mozzarella on each chicken breastSprinkle with Parmesan.Transfer the skillet to a 400°F oven and bake for about 8–10 minutes, until the chicken is cooked through and the mozzarella is melted and lightly browned.Finish with fresh basil.
Notes
Don't make the chicken too thick. Thinly pounded chicken cooks quickly and gives you the right balance of chicken, eggplant, prosciutto, cheese, and sauce in every bite.