How To Make Chicken Sorrentino With Prosciutto, Fontina, And Eggplant

Von Sip and Feast · 50 Min.

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Zubereitung

1. Preheat the oven to 425°F (220°C) with the rack in the middle. Place the eggplant slices on a parchment-lined sheet, brush with 4 tablespoons of olive oil, and season with salt and pepper. Roast 20 to 30 minutes until lightly browned and soft when pierced with a fork.
2. Season the chicken cutlets with salt and pepper on both sides. Coat them fully in flour, shake off the excess, and place on a parchment-lined sheet.
3. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pan over medium heat. Sear the cutlets 2 to 3 minutes per side, in batches if needed. Set aside on a plate under foil.
4. Add the remaining olive oil to the same pan with the onion and cook a few minutes. Add the garlic and cook about 2 more minutes until fragrant.
5. Add the marsala and chicken stock, raise the heat to high and boil 3 to 4 minutes until reduced by half, scraping up the browned bits.
6. Add the crushed tomatoes and simmer vigorously for 3 minutes. Stir in the remaining butter, then season with salt and pepper if needed.
7. Remove half the sauce and set aside.
8. Return the cooked chicken to the pan. Top each cutlet with a slice of prosciutto, then 1 to 2 slices of eggplant. Sprinkle the fontina and parmesan evenly over each, and spoon 1 tablespoon of sauce onto each cutlet.
9. Bake 6 to 8 minutes until fully cooked through and the cheese is bubbly. Serve the reserved sauce on the side.

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