Chicken Sorrentino

Name: Chicken Sorrentino
Yield: serves 4
Ingredients: Four 6-ounce boneless, skinless chicken breasts, trimmed; 1/4 teaspoon kosher salt; All-purpose flour, for dredging; 7 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 2 small eggplants (about 12 ounces total), cut lengthwise into 8 slices; 1 cup dry white wine; 4 slices ham (about 2 ounces total); 1 cup marinara sauce (see page 108); 6 ounces low-moisture mozzarella, thinly sliced; 1/4 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

Pollo alla sorrentina is always topped with eggplant and melted mozzarella. But what does that have to do with Sorrento? Naples and Sorrento are in the region of Campania, where the best mozzarella comes from, so it would make sense that it would be used for cooking there. In Italy, rarely do you find the name of a locale in the title of the dish. On the other hand, the names of many Italian American dishes seem to include cities in Italy. The choice seems to be driven by nostalgia, remembering and honoring one’s place of birth in the recollection of how things tasted there.

Recipe notes

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