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
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.
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.
CHICKEN SALTIMBOCCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams
SALTIMBOCCA
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Flatten chicken breasts by placing between plastic wrap and pounding with a mallet. Season with salt and pepper. Place ham, cheese and sage on breasts and fold over. Secure breasts with toothpicks. In a large nonstick skillet heat oil. Cook garlic until golden brown then remove from pan with a slotted spoon. Coat chicken breasts lightly with flour seasoned with salt and pepper. Add chicken breasts to skillet and saute until golden brown, about 4 minutes per side.
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
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
This is an original Italian recipe.
Provided by CHIARA
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g
CHICKEN SALTIMBOCCA
Chicken saltimbocca - thin escalopes of chicken fillet layered with sage leaves, parmesan and prosciutto ham.
Provided by Cuisine Fiend
Time 21m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Remove the skin from the chicken fillets (insert a knife anywhere underneath it and just pull it away).
- If you're using one large chicken fillet, lay it on the board removed skin side down and slice it horizontally as evenly as possible. Keep it cut side up and score it in a diagonal pattern with a sharp knife - it will help the sage and ham stick to it better.
- Do the same if you're cooking two fillets - place them skin side down, flatten a little with your hand and score the flesh.
- Season with salt and pepper, scatter over the sage leaves, sprinkle with most of the Parmesan and place the prosciutto slices on top to cover the whole fillet.
- Cover the whole thing with a sheet of cling film and flatten evenly with a mallet until about half an inch thick.
- Turn the fillets over, still on the cling film, season this side with salt and pepper and sprinkle with the remaining Parmesan.
- Heat the oil in a frying pan large enough to contain the fillets, peel them carefully off the cling film and place in the pan, ham side down.
- Fry for about 3 minutes until the ham crispens and the edges of the chicken start turning opaque.
- Turn over, add a knob of butter and fry for another 2-3 minutes on the other side.
- Remove from the pan and serve with a drizzle of salad cream and a green salad or green vegetables.
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
SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Provided by Anna Stockwell
Categories Chicken Potato Bake Kid-Friendly Dinner Kale Quick and Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
- Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
- Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
- Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
- Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among 4 plates. Serve potatoes and kale alongside.
CHICKEN SALTIMBOCCA
quick/easy and yum with asperagus and roast spuds
Provided by sara66
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- see above
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
Saltimbocca's name means to "jump in the mouth" with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There's no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.
Provided by David Tanis
Categories dinner, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 405 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN SALTIMBOCCA
A lighter version of the original. Be sure that the cutlets are even thickness so they cook evenly. This recipe does not call for cheese, which lets the wonderful fresh sage flavor stand through. Adapted from Cooks Illustrated.
Provided by Chandra M
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200*F with oven rack in middle position.
- Combine flour and 1 teaspoon pepper in shallow dish.
- Dry cutlets with paper towels. Dredge chicken in flour, shaking off any excess.
- Lay cutlets flat and sprinkle evenly with minced sage.
- Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
- Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering.
- Add whole sage leaves and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Use a slotted spoon to remove sage to paper towel-lined plate.
- Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes.
- Flip and cook on other side until light golden brown, about 2 minutes more.
- Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
- Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
- Pour off excess oil from skillet. Deglaze pan with wine, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes.
- Add lemon juice.
- Turn heat to low and whisk in butter, 1 tablespoon at a time.
- Remove sauce from heat and stir in parsley. Season with salt and pepper.
- Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving & place one sage leaf on each cutlet.
Nutrition Facts : Calories 598, Fat 31.1, SaturatedFat 10.5, Cholesterol 175.8, Sodium 269.7, Carbohydrate 14.1, Fiber 0.5, Sugar 0.8, Protein 50
CHICKEN SALTIMBOCCA
Aldo Zilli
Provided by steam_pig
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Flatten each chicken breast and cut in half lengthways. Place a slice of bacon and a sage leaf on each and secure with a cocktail stick
- Heat half the oil in frying pan, cook half the chicken until golden but slightly under cooked. repeat with the rest of the chicken.
- Clean out the pan with kitchen paper and add the butter, heat until frothy. Add the wine and lemon juice and bring to the boil, and return the chicken to the pan, spooning over the juices. Cook for 2 mins and sprinkle with the parsley.
- Cook for a further minute and serve
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
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 SALTIMBOCCA
Roll chicken with thin prosciutto slices and fresh sage leaves for a delicious Chicken Saltimbocca. Serve Chicken Saltimbocca with a smart side tonight and enjoy smiles from every side of the table!
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Pound chicken to 1/4-inch thickness. Top with prosciutto and sage; sprinkle evenly with cheese. Roll up tightly, starting at 1 short end of each.
- Mix bread crumbs, 2 Tbsp. dressing and garlic in medium bowl. Place flour and egg in separate bowls. Coat each chicken roll-up with flour, egg and crumb mixture; place in 12x8-inch baking dish. Drizzle with remaining dressing.
- Bake 32 to 35 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 620 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 1 g, Protein 37 g
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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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