Description
Chicken Sorrentino comes straight from my Nonna’s kitchen in Southern Italy, where simple ingredients dance together to create pure comfort. Family dinners sparkle with this golden, cheesy chicken that makes your taste buds feel like they’re vacationing on the Amalfi Coast.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 1 large eggplant
- 22 oz passata
- 2 cups grated mozzarella cheese
- ½ cup grated parmesan cheese
- 4 slices prosciutto
Coating Ingredients:
- 1 cup almond flour
- 1 large egg
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
Sauce and Finishing Ingredients:
- ¼ cup red wine
- ¼ cup olive oil
- 2 garlic cloves
- 1 to 2 tablespoons fresh basil
- Salt
- Pepper
Instructions
- Slice one large eggplant into 4 long pieces measuring ½ inch thick. Generously sprinkle salt and let sit for 10 minutes, then thoroughly pat dry with paper towels.
- Place chicken breasts between plastic wrap and pound with a meat tenderizer until uniformly thin. Season with ½ tsp salt and ⅛ tsp ground black pepper.
- Position your oven rack in the center and preheat to 400°F. Cover a large baking sheet with parchment paper.
- Create your coating station: mix 1 cup almond flour, 1 tsp onion powder, 1 tsp dried oregano, ¾ tsp salt, and ⅛ tsp pepper in one bowl. Whisk 1 large egg in a separate bowl.
- Dunk each chicken breast first into the whisked egg, then completely coat with the almond flour mixture. Transfer chicken to one side of the prepared baking sheet and drizzle with 1 tbsp olive oil. Brush eggplant slices with 2 tbsp olive oil and place on the other side.
- Roast chicken and eggplant at 400°F for 15 minutes. Carefully flip everything and continue baking 12-15 minutes until golden brown and cooked through.
- Warm 1 tbsp olive oil in a skillet over medium heat. Sauté 2 minced garlic cloves until softened. Pour in 22 oz passata and ¼ cup red wine, then simmer 10-15 minutes until sauce thickens. Season with salt and pepper.
- Spread half of the tomato sauce across the bottom of a baking dish. Layer chicken, eggplant, and 4 prosciutto slices. Cover with remaining sauce, then sprinkle 2 cups mozzarella and ½ cup parmesan cheese.
- Bake at 400°F for 10-15 minutes until cheese melts and develops golden brown spots.
- Garnish with 1-2 tbsp finely sliced fresh basil and serve immediately while hot.
Notes
- Pat eggplant dry thoroughly after salting to prevent soggy texture and ensure crisp edges during baking.
- Use a meat tenderizer or rolling pin with even pressure to flatten chicken breasts uniformly for consistent cooking.
- Almond flour provides a gluten-free, low-carb breading alternative that creates a deliciously crispy coating without traditional breadcrumbs.
- Check internal chicken temperature reaches 165°F and eggplant is tender but not mushy for perfect dish texture and food safety.
- Prep Time: 15 minutes
- Cook Time: 47-55 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 563 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 37 g
- Saturated Fat: 12 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 135 mg