Chicken Sorrento Balsamic Recipes

EASY CHICKEN SORRENTINO

Steps:

• Preheat oven to 350 degrees.
• Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
• Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
• Next, saute' prosciutto for just a few minutes then add to plate.
• In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
• Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

CHICKEN SORRENTO

Steps:

• Preheat oven to 350°F.
• Mix first four ingredients in a zip-top plastic bag, then add chicken and shake to coat.
• Brown chicken breasts in hot shortening, approximately 8 minutes per side; remove from pan and keep warm.
• Add mushrooms, soup and oregano to pan, stir until smooth, and cook 5 minutes over medium heat.
• Remove from heat; stir in sour cream.
• Pour macaroni in the bottom of a 9x13 glass pan, mix in peas and half of the soup mixture.
• Place chicken breasts on top of macaroni, pour the rest of the soup mixture over.
• Sprinkle with paprika.
• Cover and bake for 40 minutes.
• Remove cover and bake an additional 20 minutes.

ITALIAN CHICKEN SORRENTINO

Steps:

• Preheat oven to 425 degrees.
• Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
• Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
• On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.