Chicken Sorrento

By gilligan1963

Ingredients

• 8 boneless skinless chicken thighs
• 1 small eggplant peeled and sliced longways
• 1 cup of flour
• 1 cup of seasoned bread crumbs
• 2 cup eggs lightly beaten with 1/4 of water added to make your eggwash
• 1 cup sliced mushrooms
• 1/4 lb of proscuitto sliced very thin
• 1/4 lb of provolone cheese
• olive oil as needed to saute chicken and fry eggplant
• 1 cup marinara sauce
• 1 cup chicken stock
• splash of white wine
• pinch of granulated garlic
• pinch of granulated onion
• pinch of black pepper
• 2 tablespoons of grated romano cheese

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from askchefdennis.com

Preparation

Step 1

Preheat oven to 300 degrees

Set up a breading station : flour , eggwash, bread crumbs and bread the eggplant cutlets.

In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. fry each side until golden brown, set on paper towels to drain.

Empty the oil from the saute pan and wipe it out with paper towels.

Add about two tablespoons of olive oil to the pan and allow to get hot over medium high heat

Dredge the chicken thighs in flour seasoned with sea salt and black pepper, then place into pan with hot oil, sear one side of the chicken and turn over, then add sliced mushrooms to the pan.

Cook over medium heat, allowing mushrooms to cook until soft, at this point the chicken should almost be fully cooked.

Add a splash of wine to stop cooking, add chicken stock, spices and romano cheese and mix well. Reduce heat and allow to simmer for 5 minutes.

Set up each Chicken Sorrento:

Fried eggplant cutlet, add a few spoons of marinara sauce on top of the eggplant

Add chicken thighs, top with thinly sliced proscuito

Add mushrooms and some of the sauce to each sorrento

Top with provolone cheese and place in the preheated oven for 10-15 minutes