Chicken sorrentino with eggplant

Juicy chicken with eggplant, tomato sauce, white wine and mozzarella is the perfect Italian dinner that anyone can cook.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 40 minutes

Ingredients

• Chicken fillet 700 g
• Salt to taste
• Ground black pepper to taste
• Flour 5-6 tbsp. spoons
• 7 tbsp butter spoons
• Olive oil 3 tbsp spoons
• Eggplant 1 piece
• Dry white wine 240 ml
• Mozzarella 170 g
• Parmesan 30 g
• Prosciutto 4-8 slices
• Tomato sauce 250 g

Cooking method

• Beat the fillet to a thickness of 1 cm, sprinkle with salt and pepper on both sides. Dip in flour.

• Melt 4 tablespoons of butter in a frying pan, add olive oil.

• Fry the chicken over medium heat for 2 minutes on each side. Transfer to a plate.

• Cut the eggplants into slices 5–6 mm thick, season with salt and pepper.

• Sauté vegetables 5-6 minutes until golden brown in the pan where the chicken was cooked. Place the eggplant on a paper towel.

• Melt the remaining butter in a frying pan, pour in the wine. Evaporate until its volume is halved.

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• Cut the mozzarella into thin slices. Grate Parmesan on a fine grater.

• Pour the steamed wine into a baking dish. Place the chicken there.

• Place prosciutto and eggplant on fillets. Pour the sauce, top with mozzarella and sprinkle with Parmesan.

  Prosciutto can be substituted for smoked bacon or ham.

• Bake the chicken in an oven preheated to 200 ° C for 12-15 minutes until golden brown.

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