28ounces(800 grams) canned tomatoes(diced or crushed)
½cupchicken stock
6slicesprosciutto(See Note 4)
7ounces(200 grams) grated mozzarella cheese
⅓cupgrated Pecorino Romano cheese
Instructions
Preheat the oven to 350ºF/180ºC. Line a baking sheet with non-stick baking paper and have a large baking dish ((approx 9 x 13 inch/23 x 33 cm) ready for assembly.
Wash eggplant and slice into ¼ inch/6mm thick. You’ll need 6 slices.
Arrange slices on a lined baking sheet and brush or drizzle with 1 tablespoon of oil and sprinkle evenly with ¼ teaspoon of salt.
Bake eggplant for 15 minutes turning slices over halfway through the cooking. When cooked, remove and set aside.
While the eggplant slices are in the oven
Season chicken cutlets evenly with ½ teaspoon salt and ¼ teaspoon freshly ground pepper.
Place the flour on a large plate and dredge the seasoned cutlets completely. Dust off excess. Set aside.
Heat up remaining olive oil and 1 tablespoon butter in a skillet over medium heat.
When the butter melts, sear the chicken cutlets for about 2 minutes on each side. You may need to do this in batches.
When cutlets are done, arrange in one layer in a large baking dish.
Add remaining butter to the skillet and saute the onion for 2 or 3 minutes adding the crushed garlic towards the end. Onion should be translucent and starting to become a little golden. Reduce or increase the heat as needed.
Pour marsala into the skillet and scrape the bottom to pick up any stuck on bits. Allow to boil.
Add diced or crushed tomatoes, chicken stock and remaining salt and pepper.
Simmer the sauce for 5 minutes. Then taste and adjust seasoning if necessary. Salt brings out flavor so be sure to not miss this step!
Assemble Chicken Sorrentino
Lay one slice of prosciutto and one eggplant slice over each cutlet.
Top each stack with a couple of spoonfuls of tomato sauce. Spoon the remaining sauce around the chicken. Sprinkle mozzarella on top of the sauce then scatter with grated Pecorino Romano cheese.
Bake for 10-15 minutes or until the cheese is beginning to become golden and the sauce is bubbling.
Serve immediately.
Notes
Chicken cutlets can be found in the meat aisle. They are boneless and skinless chicken breast cut lengthwise into thinner slices. Cutlets can be pounded to tenderize and thin.
You'll need 6 cutlets in total - one per serving.
Dry marsala wine can be use instead of sweet.
Use ham instead of prosciutto if you prefer.
Tips for success
Read through the recipe first.
Have all your ingredients at hand.
Eggplant slices can be fried in a little olive oil instead of roasting.
Take your time. The first time you make this recipe it may take a little longer depending on your cooking experience.
Don't overcook the chicken when sautéing. For extra tender chicken, pound them lightly.
Use large baking dish for assembly or use two smaller baking dishes.
To make in advanceMarinara sauce can be made in the day before. Cool and store in an airtight container in the fridge. Similarly, eggplant can be roasted in advance. Store in the fridge until needed.To freezeChicken Sorrentino can be frozen if the chicken is completely cooked through. Assemble the dish, cool quickly in the fridge then wrap well in plastic wrap and foil before freezing. Thaw overnight in the fridge then unwrap and bake until hot, golden and bubbling.