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    You are in: Home / Recipes / Italian Chicken Sorrentino Recipe
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    Italian Chicken Sorrentino

    Italian Chicken Sorrentino. Photo by JackieOhNo!

    1/1 Photo of Italian Chicken Sorrentino

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    JackieOhNo!'s Note:

    I bought a box of frozen breaded eggplants, then had to figure out what to do with them! Eggplant Parmigiana would have been just too easy, so I decided to do this instead. You can kick up the flavor by using provolone cheese instead of mozzarella. You can also add a slice of proscuitto between the chicken and the eggplant, if you wish. I was just trying to keep this recipe as economical as possible.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
    3. 3
      Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
    4. 4
      On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

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    Nutritional Facts for Italian Chicken Sorrentino

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 488.2
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 5.0 g
    Cholesterol 22.4 mg
    Sodium 1412.2 mg
    Total Carbohydrate 69.3 g
    Dietary Fiber 5.0 g
    Sugars 20.3 g
    Protein 18.2 g

    The following items or measurements are not included:

    chicken cutlets

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