Chicken Sorrentino with Eggplant is a delightful Italian dish that combines tender chicken, savoury eggplant, and a mouthwatering tomato sauce. This recipe is a perfect blend of flavours and textures, making it a favourite among both meat and vegetable lovers.
Ingredients
4 boneless, skinless chicken breasts
1 large eggplant, sliced into rounds
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
Directions
Preparing the Chicken:
Begin by preheating your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, ensuring they are evenly coated.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, approximately 4-5 minutes per side. Remove from the skillet and set aside.
Preparing the Eggplant:
Using the same skillet, add a little more olive oil if needed. Cook the eggplant slices until they are lightly browned on both sides, about 2-3 minutes per side. Set aside once cooked.
Assembling the Dish:
In a baking dish, spread a thin layer of marinara sauce to coat the bottom.
Place the cooked chicken breasts on top of the sauce.
Top each chicken breast with a slice of cooked eggplant.
Pour the remaining marinara sauce over the chicken and eggplant, making sure they are well-covered.
Sprinkle the shredded mozzarella and grated Parmesan cheese over the dish.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Once cooked, remove from the oven and garnish with freshly chopped basil.
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Chicken Sorrentino with Eggplant Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large eggplant, sliced into rounds
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp fresh basil chopped
Instructions
Preparing the Chicken:
- Begin by preheating your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, ensuring they are evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, approximately 4-5 minutes per side. Remove from the skillet and set aside.
Preparing the Eggplant:
- Using the same skillet, add a little more olive oil if needed. Cook the eggplant slices until they are lightly browned on both sides, about 2-3 minutes per side. Set aside once cooked.
Assembling the Dish:
- In a baking dish/pan, spread a thin layer of marinara sauce to coat the bottom.
- Place the cooked chicken breasts on top of the sauce.
- Top each chicken breast with a slice of cooked eggplant.
- Pour the remaining marinara sauce over the chicken and eggplant, making sure they are well-covered.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the dish.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Once cooked, remove from the oven and garnish with freshly chopped basil.