Chicken Sorrento Recipes

EASY CHICKEN SORRENTINO

Steps:

• Preheat oven to 350 degrees.
• Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
• Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
• Next, saute' prosciutto for just a few minutes then add to plate.
• In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
• Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

CHICKEN SORRENTO

Steps:

• Preheat oven to 350°F.
• Mix first four ingredients in a zip-top plastic bag, then add chicken and shake to coat.
• Brown chicken breasts in hot shortening, approximately 8 minutes per side; remove from pan and keep warm.
• Add mushrooms, soup and oregano to pan, stir until smooth, and cook 5 minutes over medium heat.
• Remove from heat; stir in sour cream.
• Pour macaroni in the bottom of a 9x13 glass pan, mix in peas and half of the soup mixture.
• Place chicken breasts on top of macaroni, pour the rest of the soup mixture over.
• Sprinkle with paprika.
• Cover and bake for 40 minutes.
• Remove cover and bake an additional 20 minutes.

CHICKEN SORRENTINO

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment.
• Arrange the eggplant slices on the prepared baking sheet and brush both sides with olive oil. Season with salt and pepper and roast until tender and lightly browned, 15 to 18 minutes. Reduce the oven temperature to 350°F.
• Gently pound the chicken breast halves to a thickness of about 1/2-inch. Season with salt and pepper. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Add the chicken and sauté until golden, 2 to 3 minutes per side.
• Coat a 9-inch square baking pan with nonstick spray and arrange the chicken in a single layer. Cover each piece with slices of eggplant, a slice of prosciutto and a slice of provolone cheese. Bake until the cheese is melted and lightly browned, 6 to 8 minutes.
• While the chicken bakes, heat 1 tablespoon of olive oil over medium heat in the skillet used to cook the chicken. Add the onion and sauté for 2 to 3 minutes, then add the garlic and sauté 1 minute longer. Deglaze with the Marsala, scraping up any browned bits that may have accumulated on the bottom of the pan.
• Add the tomatoes, season with salt and pepper and continue cooking until the tomatoes break down to a saucy consistency, 4 to 5 minutes longer. Stir in the cream and remove from the heat.
• To serve, plate individual pieces of chicken and top with tomato sauce.

CHICKEN SORRENTINO

Steps:

• Preheat oven to 400 degrees F.
• Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
• Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
• Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.

CHICKEN SORRENTO

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Stir the sauce and vinegar in the skillet and cook for 2 minutes, stirring often. Stir in the basil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Slice the chicken. Serve the chicken and sauce over the penne. Sprinkle with the cheese.