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Category: Chicken
Prep Time: Cook Time: Total Time:
Serves: 4
8 boneless skinless chicken thighs
1 small eggplant peeled and sliced longways
1 cup of flour
1 cup of seasoned bread crumbs
2 eggs lightly beaten with 1/4 cup 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
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.
Serve with your favorite pasta or side dish and enjoy!
* Chicken Sorrento *
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Category: Chicken
Prep Time: Cook Time: Total Time:
Serves: 4
8 boneless skinless chicken thighs
1 small eggplant peeled and sliced longways
1 cup of flour
1 cup of seasoned bread crumbs
2 eggs lightly beaten with 1/4 cup 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
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.
Serve with your favorite pasta or side dish and enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.