Chicken Sorrentino (2 boneless, skinless chicken breasts, 1 med eggplant, olive oil, salt, pepper, 4 slices prosciutto, 4 slices mozzarella cheese, 1/2 cup onion chopped, 2 cloves garlic chopped, 3 tablespoons Marsala wine, 4 plum tomatoes chopped, 1 tbsp cream or half-and-half, and 2 tbsp fresh parsley)

Chicken Sorrentino

Chicken Sorrentino: Chicken Breasts topped with Eggplant, Prosciutto, Mozzarella and a Tomato-Marsala Cream Sauce

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This Chicken Sorrentino includes eggplant, prosciutto, mozzarella, Parmesan cheese and marinara sauce. How is that for a combination? | cookingtheglobe.com

Chicken Sorrentino

This Chicken Sorrentino includes eggplant, prosciutto, mozzarella, Parmesan cheese and marinara sauce. I used diced fire roasted tomatoes. And not too heavy. Used healthier oils like coconut etc instead of butter.

Ranch Chicken:  3-4 boneless chicken breasts (mine were LARGE, so 3 was plenty cut up into strips)  1 cup shredded Parmesan cheese  2 cups Panko bread crumbs  Italian seasoning, to taste  1 cup ranch dressing (I made my own, but you could used bottled as well)  oil for cooking

Ranch Chicken

Ranch Chicken: boneless chicken breasts (mine were LARGE, so 3 was plenty cut up into strips) 1 cup shredded Parmesan cheese 2 cups Panko bread crumbs Italian seasoning, to taste 1 cup ranch dressing

Food Mood

Chicken Sorrentino

Ingredients
∙ Serves 4
Meat
  • 4 Chicken breast halves (about 1-1/4 lbs), boneless skinless
  • 4 slices Prosciutto
Produce
  • 1 Eggplant, peeled and cut into 1/4-inch thick slices, small
  • 4 cloves Garlic
  • 1/2 cup Onion
  • 4 Plum tomatoes
Baking & spices
  • 1 Salt and freshly ground black pepper
Oils & vinegars
  • 1 Olive oil
Dairy
  • 1 tbsp Cream or half-and-half
  • 4 thick slices Provolone cheese
Beer, wine & spirits
  • 3 tbsp Marsala wine
Boneless chicken breasts topped with eggplant, prosciutto, provolone and a chunky tomato-marsala sauce finished with a splash of cream.

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