Chicken Sorrentino Recipe
I love this recipe because it is a combination of recipes. It utilizes chicken and eggplant recipes almost like a "Parmesan", but the stacking of the chicken and eggplant "stretches out this dish making it a hearty and fulfilling dish
Ciao Presto!!!!
Ingredients
| Eggplant slice | 2 | |
| Prosciutto | 1 Ounce (2 slices) | |
| Chicken breast | 4 Ounce, lightly pounded (2 breasts) | |
| Eggs | 3 | |
| Mushrooms | 3⁄4 Cup (12 tbs) | |
| White wine | 1 Fluid Ounce | |
| Marsala wine | 1 Fluid Ounce | |
| Oil | 3 Tablespoon | |
| Mozzarella cheese | 4 Ounce | |
| Chicken bouillon | 2 Fluid Ounce | |
| Tomato sauce | 4 Fluid Ounce | |
| Kosher salt | 1⁄8 Teaspoon | |
| Parsley | 1 Teaspoon | |
| Flour | 2 Tablespoon | |
| Garlic | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 845 Calories from Fat 420
% Daily Value*
Total Fat 48 g73.1%
Saturated Fat 14 g69.8%
Trans Fat 0 g
Cholesterol 372.1 mg124%
Sodium 7736.6 mg322.4%
Total Carbohydrates 50 g16.7%
Dietary Fiber 13.7 g54.6%
Sugars 14.4 g
Protein 50 g99.7%
Vitamin A 27.4% Vitamin C 33.2%
Calcium 37.7% Iron 22.3%
*Based on a 2000 Calorie diet
Directions
beat eggs, dip eggplant and chicken in flour then eggs
heat oil in large skillet over medium high heat
fry eggplant and chicken after flour and egg battering
brown nicely on both sides, remove and drain on paper towels
saute mushroom in small amount of reserved oil
add parsley and garlic
deglaze with white wine and marsala
add chicken broth and tomato sauce
layer chicken with proscuitto, cheese, eggplant and remaining cheese
heat the stacks either in the oven or in the simmering mushrooms sauce
covering the top of the pan to melt the cheese
Can be served over pasta (add some extra tomato sauce)
heat oil in large skillet over medium high heat
fry eggplant and chicken after flour and egg battering
brown nicely on both sides, remove and drain on paper towels
saute mushroom in small amount of reserved oil
add parsley and garlic
deglaze with white wine and marsala
add chicken broth and tomato sauce
layer chicken with proscuitto, cheese, eggplant and remaining cheese
heat the stacks either in the oven or in the simmering mushrooms sauce
covering the top of the pan to melt the cheese
Can be served over pasta (add some extra tomato sauce)
Comments
Comments: 5 |
Add a Comment
harvey says :
sounds awsome
Posted on: 1 September 2010 - 10:48pm
Tammey Williams says :
This sounds so good....I am going to have to try this.
Posted on: 28 January 2008 - 6:40pm
chefa1a says :
Thats the great thing about this recipe, the portion size of the chicken per person can be scaled down because you layer it with eggplant and cheese, then top it with the mushroom sauce. Very filling and satisfying.
Posted on: 28 January 2008 - 8:28pm
rcsbriskethouse says :
This is a great dish my wife would love it, i'll have to fix it for her
RC's Brisket house and catering
RC's Keepin it real
Posted on: 7 November 2007 - 1:11pm
Chef
