Chicken Saltimbocca My Way Food

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.

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:

• 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.

CHICKEN SALTIMBOCCA

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).

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.

EASY CHICKEN SALTIMBOCCA

Steps:

• Salt and pepper both side of the chicken cutlets.
• Sprinkle one side of each cutlet with 1/2 teaspoon of the minced sage and then place a slice of prosciutto on top of the sage. Press the prosciutto into the chicken. Place a sage leaf on top of each piece of prosciutto and then secure it into the piece of chicken with a toothpick.
• Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.
• Pour out about half of the oil so that only 1 teaspoon of oil/ liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.
• Whisk in the wine and broth, making sure to scrape up the brown bits from the bottom of the skillet (this is where much of the flavor comes from!). Bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.
• Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.
• Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.
• Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.

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.

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 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.

EASY CHICKEN SALTIMBOCCA

Steps:

• Place a ham slice on each chicken breast; top with combined tomato and oregano.
• Bake at 350, loosely covered, until chicken is cooked through, 40-45 minutes.
• Sprinkle bread crumbs, cheese and parsley over chicken; bake until cheese is melted, 10 minutes.