Italian Chicken Sorrentino Recipes
EASY CHICKEN SORRENTINO
Classic Italian dish... this is a pretty easy recipe for Chicken Sorrentino. This goes great served over Linguini or Angel Hair along with a nice salad and semolina bread. ** I use the same pan to saute' individual ingredients then set aside on paper plates while I am preparing next ingredient in saute' pan. ** Also, I use the thin boneless chicken breasts for faster saute' if you use larger, you should butterfly or pound to flatten.
Provided by BlondieItaliana
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
ITALIAN CHICKEN SORRENTINO
I bought a box of frozen breaded eggplants, then had to figure out what to do with them! Eggplant Parmigiana would have been just too easy, so I decided to do this instead. You can kick up the flavor by using provolone cheese instead of mozzarella. You can also add a slice of proscuitto between the chicken and the eggplant, if you wish. I was just trying to keep this recipe as economical as possible.
Provided by JackieOhNo
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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