Chicken Sorrentino Eggplant Fontina (Printable Format)

Tender chicken, golden eggplant, rich tomato sauce and melty cheese layered for classic Italian comfort.

# Needed Ingredients:

→ Eggplant Preparation

01 - 1 pound Italian eggplant
02 - 1 teaspoon kosher salt

→ Chicken and Breading

03 - 1 1/2 pounds boneless, skinless chicken breasts
04 - 3 large eggs
05 - 1 tablespoon cold water
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon table salt
08 - 1/2 teaspoon ground white pepper

→ Sautéing and Assembly

09 - 1/4 cup vegetable oil, divided
10 - 1/2 cup extra virgin olive oil, divided
11 - 2 cups yellow onion, diced large
12 - 1 tablespoon fresh garlic, minced fine
13 - 1/4 cup Marsala wine
14 - 1 cup chicken stock, preferably homemade
15 - 1 can (28 ounces) whole peeled San Marzano tomatoes, hand-crushed
16 - 4 tablespoons tomato paste
17 - 1 teaspoon kosher salt
18 - 1/2 teaspoon freshly ground black pepper
19 - Pinch red pepper flakes
20 - 2 tablespoons butter

→ Cheeses and Meats

21 - 8 ounces Fontina cheese, cut into 18 slices
22 - 1/2 cup Romano cheese, grated
23 - 4 ounces sliced prosciutto
24 - 6 ounces sliced provolone cheese

# Preparation Steps:

01 - Trim both ends from the eggplant and slice lengthwise into 1/4 inch thick strips. Arrange slices on paper towels and sprinkle both sides with kosher salt. Set aside for 15 minutes.
02 - Trim and butterfly chicken breast halves, then cut each in half to yield six portions, each approximately 1/4 inch thick. If needed, pound to an even thickness. Set aside.
03 - After resting, use paper towels to blot moisture and excess salt from both sides of the eggplant slices.
04 - Whisk eggs with one tablespoon of water in a shallow dish. In a second shallow dish, combine all-purpose flour with table salt and white pepper.
05 - Dip each eggplant slice into the egg mixture, then dredge in the seasoned flour. Repeat the breading process with the chicken portions. Transfer all coated pieces to a plate.
06 - Cover a sheet pan with paper towels and preheat oven to 350°F (177°C).
07 - Heat a large ovenproof skillet over medium high and add half the vegetable oil and 2 tablespoons olive oil. Once hot, fry half the eggplant slices until golden and tender, 2–3 minutes per side. Remove to paper towels. Repeat with remaining oils and eggplant.
08 - Remove skillet from heat. Carefully wipe out excess oil using tongs and a wad of paper towels.
09 - Return skillet to medium heat, add 2 tablespoons olive oil, and sear half the chicken portions 1 1/2 minutes per side. Transfer to paper towels. Repeat with remaining olive oil and chicken. The chicken should be seared but not fully cooked.
10 - Add diced onions to the skillet, cooking for 2 minutes. Stir in minced garlic and cook 1 additional minute. Deglaze with Marsala wine, cooking until reduced, about 1–2 minutes. Stir in chicken stock and simmer until reduced by half, approximately 10 minutes.
11 - Add the hand-crushed tomatoes, tomato paste, kosher salt, black pepper, and red pepper flakes. Simmer for 15 minutes, stirring occasionally, then finish by incorporating butter. Remove 1 1/2 cups of sauce and reserve for assembly.
12 - Arrange the six seared chicken pieces atop the unreserved sauce in the skillet. Layer each with Fontina slices. Trim fried eggplant pieces to fit over the chicken, overlapping as needed. Add a layer of grated Romano cheese, then distribute prosciutto evenly.
13 - Spoon approximately 1/4 cup reserved sauce over each assembled portion and top with a slice of provolone cheese.
14 - Place skillet in the oven and bake uncovered for 15 minutes. Finish under the broiler for 1–2 minutes until cheese is golden and bubbling.
15 - Transfer portions to plates and serve immediately. Enjoy while hot.

# Supplementary Details:

01 - Fontina and provolone both melt beautifully and lend a rich, creamy texture to the dish.
02 - Allowing the eggplant to sit with salt draws out bitterness and excess moisture, enhancing its flavor and texture.

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