Chicken Breast Saltimbocca Food

THE BEST CHICKEN SALTIMBOCCA

Steps:

• Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
• In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
• Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
• Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
• Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

CHICKEN SALTIMBOCCA

Steps:

• Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
• Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
• Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
• Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

CHICKEN SALTIMBOCCA

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
• Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
• In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

CHICKEN SALTIMBOCCA

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

CHICKEN SALTIMBOCCA

Steps:

• Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
• Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

SANDY'S CHICKEN SALTIMBOCCA

Steps:

• If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
• Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

CRYSTAL'S CHICKEN SALTIMBOCCA

Steps:

• Brush each chicken cutlet with olive oil and season with salt and pepper.
• Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
• Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
• Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

BONELESS BREAST OF CHICKEN SALTIMBOCCA

Steps:

• Dip chicken in flour; brown in butter.
• Arrange in a butter 13x9x2-inch baking dish.
• Top each with 1 slice prosciutto ham and 1/2 slice cheese.
• Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
• Bring to a boil and cook 10 minutes.
• Stir into hot mixture 1 T flour and a small amount of sherry.
• Stir in remaining sherry and cream; season with salt and pepper.
• Pour sauce over chicken.
• Bake in a 375° oven for 20 minutes.

CHICKEN BREASTS SALTIMBOCCA

Steps:

• Pound chicken breast halves until thin between two sheets of waxed paper or foil.
• Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks.
• Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl.
• Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.
• In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides.
• Place browned chicken in a slow cooker.
• Combine soup and wine and pour over chicken rolls.
• Cover and cook on LOW 4 to 5 hours or until chicken is tender.
• Turn control to HIGH.
• In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker.
• Cover and cook on HIGH 10 minutes.
• Serve with hot rice.

CHICKEN BREAST SALTIMBOCCA

Steps:

• Split the breasts in half lengthwise. Trim away all membranes, veins and cartilage.
• Place the breast halves between sheets of plastic wrap and pound lightly with a flat mallet without breaking the flesh.
• Sprinkle the halves with salt and pepper. Dredge lightly in flour and shake off excess.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces. Add the pieces in one layer and cook over high heat about 45 seconds or until golden brown on one side. Turn and cook about 30 seconds on the other side.
• Heat the butter in another large skillet and add the chicken pieces after they are cooked.
• Pour the Marsala over the chicken and turn the pieces in it. Arrange one slice of prosciutto on top of each piece. Cover and cook about one minute.
• Spoon equal portions of escarole onto four hot serving plates. Top each with a serving of chicken and prosciutto.

BAKED CHICKEN SALTIMBOCCA

Steps:

• Preheat oven to 400degrees.
• Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13 x 9-inch baking dish.
• Bake 20 minutes. Top chicken with prosciutto, then 1-1/2 cups pasta sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with parmesan cheese shavings.

CHICKEN SALTIMBOCCA

Steps:

• Rinse and pat dry chicken breast halves and place them smooth-side up on a work surface. Place four sage leaves at an angle atop each chicken breast half, spacing them evenly for a uniform, striped look. Carefully center a prosciutto slice atop the chicken breast widthwise, covering sage leaves, and wrap the slice around, securing it in back with toothpicks.
• In a nonstick skillet, heat olive oil on medium. Place chicken breasts sage-side down in pan, cover and cook 10 minutes. Turn chicken breasts and continue cooking, uncovered, until cooked though, 5-7 minutes depending on thickness.
• Transfer chicken breasts to dinner plates. Add sherry to pan and increase heat to medium-high. Cook, scraping to loosen any browned bits, for 1 minute, until liquid in pan becomes a syrupy glaze. Place each chicken breast half on a dinner plate, spoon some pan glaze over each and serve immediately.

SALTIMBOCCA WITH CHICKEN

Steps:

• In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork., Meanwhile, cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper., In a large skillet over medium heat, brown chicken in oil in batches for 1-2 minutes on each side; return all to the pan. Reduce heat to low. Cover and cook for 8-10 minutes or until a thermometer reads 170°. Remove and keep warm., Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.

CHICKEN SALTIMBOCCA

Steps:

• Place 1 piece of chicken, bone side up, between 2 pieces of plastic wrap.
• Working from the center to the edges, lightly pound with a meat mallet forming a rectangle about 1/8 inch thick.
• Repeat with remaining chicken breasts.
• Place a ham slice and cheese slice in the center of the pounded breasts, trimming to fit within 1/4 inch of the edges.
• Top with some some of the tomatoe.
• Sprinkle lightly with sage.
• Fold in the sides, and roll up jelly roll style, pressing to seal.
• Combine bread crumbs, parmesan cheese, and parsley.
• Dip chicken in butter.
• Roll in crumbs.
• Bake in a 350 degree oven for 40 to 45 minutes.
• Remove to a serving platter.
• Stir mixture remaining in pan until smooth.
• Spoon over chicken.

INSTANT POT® CHICKEN SALTIMBOCCA

Steps:

• Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season with salt and pepper. Open each butterflied chicken breast and sprinkle with sage. Add a slice of prosciutto and close each chicken breast. Dredge in flour.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot; add olive oil. Sear chicken breasts until golden brown, 3 to 4 minutes on each side. Remove and set aside.
• Stir shallot and garlic into the hot pot and cook until softened, 5 to 7 minutes. Deglaze the pot with chicken broth, bringing to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice and lemon zest. Turn off the pot.
• Place a trivet into the pot and place chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Remove chicken and trivet and place chicken into a baking pan.
• Combine water and cornstarch in a small bowl, creating a slurry. Set the Instant Pot® to Saute. Stir in cornstarch slurry and cook until sauce has thickened, about 5 minutes. Pour over chicken and top with mozzarella cheese.

FIERI'D CHICKEN SALTIMBOCCA

Steps:

• Begin by turning the oven to 350 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
• If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
• Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
• Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.