Chicken Sorrentino

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 10 minutes

配料

1 medium eggplant

4 tablespoons extra virgin olive oil, divided

3/4 teaspoon salt, divided

3/4 teaspoon ground black pepper, divided

1/4 cup all purpose flour

4 (5-ounce) chicken cutlets

1/4 cup onion

2 cloves garlic, minced

1/2 cup chicken stock

1/4 cup marsala wine

1 (15-ounce) can crushed tomatoes

4 slices prosciutto

1/2 cup shredded fontina cheese

1/4 cup Pecorino Romano cheese

chopped fresh basil, for ganish

步骤

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Slice eggplant lengthwise into four 1/4-inch thick slices. Reserve remaining eggplant for another use.

Brush eggplant slices evenly with 1 tablespoon olive oil. Evenly season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set on the prepared baking sheet.

Roast in the preheated oven until tender and lightly browned, 20 to 22 minutes.

Add flour to a large shallow bowl. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour until fully coated.

Heat 2 tablespoons oil in a 12-inch oven-proof skillet over medium-high heat. Add chicken breasts to skillet and cook until lightly browned, 3 to 4 minutes. Flip and cook other side until lightly browned, 3 to 4 minutes. Remove chicken from skillet; set aside.

Heat remaining 1 tablespoon oil in the skillet. Add onion and cook over medium heat until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

Pour chicken stock and marsala wine into the skillet. Bring to a boil and cook until liquid is reduced by half, scraping any browned bits from the bottom of the skillet, about 4 minutes.

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

Return chicken to the skillet. Top each chicken breast with 1 slice prosciutto, 1 slice cooked eggplant (folding to fit, if needed), 1 tablespoon reserved sauce, 2 tablespoons shredded fontina cheese, and 1 tablespoon grated Pecorino Romano.

Transfer skillet to the oven and bake until cheese is melted and chicken is cooked through (165 degrees F or 74 degrees C), about 10 minutes.

Serve topped with chopped herbs. Recipe developed by Barrett Heald

营养

• 卡路里: 753 kcal
• 总脂肪: 33 g
• 饱和脂肪: 8 g
• 不饱和脂肪: 0 g
• 胆固醇: 214 mg
• 钠: 1515 mg
• 总碳水化合物: 63 g
• 膳食纤维: 11 g
• 总糖: 16 g
• 蛋白质: 53 g