Pollo alla Sorrentina is an Italian dish consisting of a boneless chicken breast topped with eggplant, prosciutto, cheese, and a fresh marinara.
Serves 4
Ingredients
2 large chicken breast (425 g)
1 eggplant, baked in slices
2 cup marinara sauce
4 large egg whites (1/2 cup or 3 eggs)
1/3 cup flax seeds, ground
1/3 almond flour
1. Slice the chicken breast. Pound out the slices into thin medallions (approximately 8 pieces).
2. Prepare the breading by mixing the flax seeds and almond flour together. Dip the chicken medallions in the egg white wash and then dredge in breading.
3. Spray baking pan to prevent sticking. Add a few tablespoons of marinara to the pan as a base. Layer the breaded chicken and roasted eggplant together. Top with marinara (and/or baba ghanoush).
Alterations
Traditional sorrentino also has mozzarella and prosciutto slices layered in between the eggplant and chicken.
We added baba ghanoush with the marinara on top of the bake - it was delicious!
Nutrition Facts (approx.): 1 serving
Calories: 442
Total Fat: 18 g
Saturated Fat: 2.5 g
Sodium: 645 mg
Total Carbohydrate: 27 g
Added Sugar: 0 g
Dietary Fiber: 9.5 g
Total Protein: 43 g
Add 1/2 cup of mozzarella cheese:
Nutrition Facts (approx.): 1 serving
Calories: 490
Total Fat: 22 g
Saturated Fat: 5 g
Sodium: 704 mg
Total Carbohydrate: 27 g
Added Sugar: 0 g
Dietary Fiber: 9.5 g
Total Protein: 46 g
Add 1/2 cup of mozzarella cheese and 4 slices prosciutto:
Nutrition Facts (approx.): 1 serving
Calories: 515
Total Fat: 24 g
Saturated Fat: 6 g
Sodium: 845 mg
Total Carbohydrate: 27 g
Added Sugar: 0 g
Dietary Fiber: 9.5 g
Total Protein: 49 g