Jalapeno Popper Roasted Potato Salad
Chicken Sorrentino is a hearty, flavorful dish that combines breaded chicken, tender eggplant, prosciutto, and melted cheese in a zesty tomato sauce with a hint of Marsala wine. Perfect for those who enjoy homemade recipes with a gourmet twist, this dish brings fine dining recipes into your home. A must-try for high-protein recipes dinner, healthy recipes easy, or simply easy dinner recipes that pack a punch!
Ingredients
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1 ½ pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each)
- 3 whole eggs + 1 tablespoon water
- 1 ½ cups all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon white pepper
- ¼ cup vegetable oil divided
- ½ cup extra virgin olive oil divided
- 2 cups yellow onion diced large
- 1 tablespoon fresh garlic minced fine
- ¼ cup Marsala wine
- 1 cup chicken stock preferably homemade
- 1 28- ounce can whole peeled San Marzano tomatoes squeezed by hand
- 4 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese sliced into 18 slices
- ½ cup Romano cheese grated
- 4 ounces sliced prosciutto
- 6 ounces sliced deli provolone cheese
Instructions
- Trim the ends off the eggplant and slice it into 1/4-inch thick long slices (about 6 slices per eggplant). Lay the slices on paper towels and sprinkle each side with kosher salt. Set aside.
- Trim and butterfly the chicken breasts, then cut each into half to yield 6 portions, each about 1/4-inch thick. Alternatively, pound them to 1/4-inch thickness. Set aside.
- After 15 minutes, wipe the salt off both sides of the eggplant slices.
- In a pie plate, beat the eggs with 1 tablespoon of water. In another pie plate, mix the flour, table salt, and white pepper.
- Dip the eggplant slices in the egg mixture, then coat in the flour mixture. Set aside on a plate.
- Repeat the same for the chicken portions.
- Cover a sheet pan with paper towels and set aside.
- Preheat oven to 350°F.
- Heat a large ovenproof skillet over medium-high heat, adding half of the vegetable oil and 2 tablespoons of olive oil. Once hot, add half of the eggplant and cook on both sides for 2-3 minutes, until golden but not too dark. Remove to paper towels. Repeat for the remaining eggplant, using the remaining oils.
- Remove the skillet from the heat and wipe it out with paper towels.