Italian Chicken Sorrentino
40 mins (prep 30, cooking 10)
9 ingredients
4 servings
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.

Categories:  <-60-mins , chicken , european , italian , chicken-breast , easy , poultry , main-dish , meat , vegetable , time-to-make ,
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Serving Size (311.27 g)
Servings 4
Amount per Serving
Calories 193.36 Calories from Fat 71.82
% Daily Value *
Total Fat 7.98g 49.1%
Saturated Fat 1.35g 26.92%
Trans Fat 0.01g %
Cholesterol 11.48mg 15.31%
Sodium 1128.71mg 188.12%
Total Carbohydrate 25.45g 33.93%
Dietary Fiber 6.45 g 103.19%
Sugars 12.98 g %
Protein 6.71g 53.67%
Vitamin A 1168.02IU% Vitamin C 5.1mg%
Calcium 70.31mg% Iron 1.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chicken cutlets, ground pepper, thinly sliced mozzarella cheese, fresh basil