Chicken sorrentino recipe

Collect all ingredients. Heat the oven to 220 degrees C to 425 degrees. Line a baking sheet with parchment paper.

Cut slices in four 1/4-inch thicknesses in the longitudinal direction. Reserve the remaining eggplant for a different use.

Aubergine slices evenly brush with 1 tablespoon of olive oil. At the same time with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place on the prepared baking sheet.

In the preheated oven, roast for 20 to 22 minutes until they are tender and slightly browned.

Put the flour in a large flat bowl. Season chicken with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Spray the chicken in flour until they are completely covered.

Heat 2 tablespoons of oil in a 12-inch ovenproof pan over medium heat. Add chicken breast into the pan and cook for 3 to 4 minutes until you are slightly browned. Turn over and the other side are slightly browned with 3 to 4 minutes. Remove chicken from the pan; set aside.

Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook over medium heat for about 3 minutes. Add garlic and cook up to fragrant, about 30 seconds.

Pour chicken broth and Marsala wine into the pan. Bring and cook until the liquid is reduced by half, with scratch browned parts from the bottom of the pan for about 4 minutes.

Reduce the heat and add crushed tomatoes. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Simmer until the sauce comes together, about 5 minutes. Reserve 1/4 cup of sauce.

Return chicken into the pan. Top every chicken breast with 1 slices of 1 slice, 1 layer of cooked eggplant (folding, folding, if necessary), 1 tablespoon reserved sauce, 2 tablespoons of shredded font cheese and 1 tablespoon grated Pecorino Romano.

Transfer the pan into the oven and bake until the cheese has melted and the chicken is cooked for about 10 minutes (165 degrees or 74 degrees C).

Serve with chopped herbs.

Recipe developed by Barrett Halald