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Chicken Sorrentino

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Chicken Sorrentino
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Makes: 6 servings adjust



Step 1

Preheat the oven to 400°F and line a baking sheet with foil. Spray with cooking spray.


  • 1 medium Eggplant

Step 2

Slice eggplant into 1/2-inch thick slices.


  • Olive Oil
  • Salt and Pepper

Step 3

Arrange the eggplant slices on the prepared baking sheet and brush both sides with olive oil. Season with salt and pepper and roast until tender and lightly browned, 15 to 18 minutes.

Step 4

Reduce oven temperature to 350 degrees F.


  • 6 Chicken Cutlets, about 1/2 inch thick; or 3 medium pieces of boneless chicken breast

Step 5

Skip this step if you are using cutlets. If using chicken breasts, cut them in half horizontally. Gently pound the chicken breast halves to a thickness of about 1/2-inch.


  • Salt and Pepper

Step 6

Season chicken with salt and pepper.


  • Olive Oil

Step 7

Heat 2 tablespoons of olive oil in a heavy, non-stick skillet over medium heat. Add the chicken and sauté until golden and internal temperature is 165 degrees. Cover briefly if necessary to get chicken up to temperature. Remove from heat.

Step 8

Coat a 9x13-inch baking dish with nonstick spray and arrange the cooked chicken cutlets in a single layer.


  • 12 slices Prosciutto, sliced thin but not paper thin
  • 6 slices Deli Provolone, sliced thick

Step 9

Cover each cutlet with slices of eggplant, 2 slices of prosciutto and a slice of provolone cheese.

Step 10

Bake until the cheese is melted and lightly browned, 6 to 8 minutes.


  • Olive Oil
  • 12 cup Onion, chopped

Step 11

While the chicken bakes, heat 1 tablespoon of olive oil over medium heat in the skillet used to cook the chicken. Add the onion and sauté until translucent.


  • 4 cloves Garlic

Step 12

Using a garlic press, add the garlic to the onions. Sauté 1 minute longer.


  • 3 tablespoons Marsala, do not use cooking marsala from the grocery store, it is too salty

Step 13

Deglaze with the Marsala, scraping up any browned bits that may have accumulated on the bottom of the pan.


  • 5 Roma Tomato
  • Salt and Pepper

Step 14

Chop the tomatoes into 1-inch pieces and add them to the pan. Season with salt and pepper and continue cooking until the tomatoes break down to a saucy consistency, 8-10 minutes longer.


  • 1 tablespoon Heavy Cream

Step 15

Stir in the cream and remove from the heat.

Step 16

To serve, plate individual pieces of chicken and top with tomato sauce.

Step 17

Note: I served this with a salad and a side of spaghetti topped with some store-bought spaghetti sauce.
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