Chicken Sorrentino Eggplant Marsala (Printable View)
Chicken, eggplant, cheese, and Marsala come together for a savory Italian-inspired baked dish.
# Ingredient List:
→ Vegetables
01 -
1 pound Italian eggplant
02 -
2 cups yellow onion, diced large
→ Poultry
03 -
1 1/2 pounds boneless skinless chicken breasts
→ Cheese & Cured Meats
04 -
8 ounces Fontina cheese, sliced
05 -
1/2 cup Romano cheese, grated
06 -
4 ounces Prosciutto, sliced
07 -
6 ounces Provolone cheese, sliced
→ Canned & Jarred
08 -
1 (28-ounce) can whole peeled San Marzano tomatoes, hand-squeezed
09 -
4 tablespoons tomato paste
→ Liquids
10 -
1/4 cup Marsala wine
11 -
1 cup chicken stock, preferably homemade
→ Oils & Fats
12 -
1/4 cup vegetable oil, divided
13 -
1/2 cup extra virgin olive oil, divided
14 -
2 tablespoons butter
→ Eggs & Dairy
15 -
3 whole eggs
16 -
1 tablespoon water
→ Dry Goods & Seasonings
17 -
1 1/2 cups all-purpose flour
18 -
2 teaspoons kosher salt, divided
19 -
1 teaspoon table salt
20 -
1/2 teaspoon white pepper
21 -
1/2 teaspoon freshly ground black pepper
22 -
Pinch red pepper flakes
23 -
1 tablespoon fresh garlic, minced fine
# Preparation Steps:
01 -
Trim the ends from the eggplant and cut lengthwise into 1/4-inch-thick slices. Arrange on paper towels and sprinkle both sides with kosher salt. Allow to rest for 15 minutes to draw out moisture, then wipe excess salt with paper towels.
02 -
Trim and butterfly the chicken breasts, then cut each breast into two portions roughly 1/4 inch thick. Set aside.
03 -
In a shallow dish, beat eggs with 1 tablespoon water. In a separate shallow dish, combine flour, table salt, and white pepper.
04 -
Dredge eggplant slices in the egg wash, then coat evenly with flour mixture. Repeat the process with each chicken portion.
05 -
Preheat oven to 350°F. Heat a large oven-safe skillet over medium-high heat. Add half of the vegetable oil and 2 tablespoons of olive oil. Sauté half the eggplant slices for 2–3 minutes per side, until golden brown. Transfer cooked slices to paper towels. Repeat with remaining oil and eggplant.
06 -
Remove the skillet from heat and wipe out excess oil with paper towels before proceeding.
# Supplementary Details:
01 -
Breading both the chicken and eggplant ensures a crisp texture that holds up to baking and sauce.