THE BEST CHICKEN SALTIMBOCCA
Make and share this The Best Chicken Saltimbocca recipe from Food.com.
Provided by MissTiff16
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6
BONELESS BREAST OF CHICKEN SALTIMBOCCA
My Mom found this recipe in a Benson and Hedges cookbook, around 20 years ago. It's a little work but, believe me, it's worth it. I always requested her to make this dish on my birthday.
Provided by Hey Jude
Categories Ham
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
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 SALTIMBOCCA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
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.
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 BREASTS SALTIMBOCCA
Make and share this Chicken Breasts Saltimbocca recipe from Food.com.
Provided by OzMan
Categories Chicken Breast
Time 7h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 511.9, Fat 29.5, SaturatedFat 9.6, Cholesterol 124.9, Sodium 1357.2, Carbohydrate 15.8, Fiber 0.6, Sugar 0.9, Protein 40.6
CHICKEN BREAST SALTIMBOCCA
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 755 milligrams, Sugar 0 grams, TransFat 1 gram
CHICKEN ITALIAN STYLE SALTIMBOCCA
Make and share this Chicken Italian Style Saltimbocca recipe from Food.com.
Provided by andypandy
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slighly pound the chicken breasts to make even.
- Sprinkle with the basil and some black pepper.
- Place slice of ham over top of each.
- Roll up each breast and secure with a toothpick.
- Place melted butter in a dish.
- Combine the bread crumbs with the romano cheese and parsley.
- Dip each breast roll into the melted butter, the roll into crumbs mixture to coat evenly.
- Place each in a buttered baking dish.
- Bake 350 degrees for 35 minutes-- until golden--.
Nutrition Facts : Calories 348.4, Fat 21.9, SaturatedFat 9.1, Cholesterol 115, Sodium 224.8, Carbohydrate 4.5, Fiber 0.3, Sugar 0.4, Protein 31.7
CHICKEN SALTIMBOCCA
If you love Proscuitto but are not a big fan of Veal, try my Chicken Saltimbocca. Crispy and savory slices of Proscuitto di Parma layered on tender chicken breast, drizzeled with a delicious white wine and sage sauce.
Provided by Brenda Lanzilli
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 425 degrees.
- 2.Lay out thinly sliced chicken breast (pound if they are more than ¼ inch thick). Then top with prosciutto so that one entire surface of breast is covered.
- 3.Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess.
- 4.Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast.
- 5.Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes.
- 6.Meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds. Careful not to burn garlic!
- 7.Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
- 8.Turn up heat and bring wine to a boil and let reduce.
- 9. Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce.
- 10.Add thyme and parsley. Season with salt and pepper to taste.
- 11.Remove chicken from oven and top with wine sauce. Serve immediately.
Nutrition Facts : Calories 952.1, Fat 58.3, SaturatedFat 15.8, Cholesterol 234.1, Sodium 482.9, Carbohydrate 14.3, Fiber 1.3, Sugar 1.4, Protein 73.5
CHICKEN SALTIMBOCCA
Make and share this Chicken Saltimbocca recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 389.2, Fat 21.8, SaturatedFat 11.9, Cholesterol 129.7, Sodium 500, Carbohydrate 7.1, Fiber 0.5, Sugar 1.3, Protein 39.5
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.
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CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH - FOOD
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- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
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