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
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
CHICKEN SALTIMBOCA
Provided by Giada De Laurentiis
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.
CHICKEN SALTIMBOCCA SAUTE
From Good Housekeeping, May, 2005. This was under the "Quick Chicken" segment. The recipe states 15 min. prep time and 20 min. cooking time.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- From lemon, grate 1 teaspoons peel and squeeze 1 tablespoons juice. In a 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
- In a nonstick 12-inch skillet, melt butter over medium-high heat.
- Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to a medium bowl.
- In same skillet, cook asparagus 3 to 4 minutes or until just tender crisp, stirring frequently.
- Transfer asparagus to bowl with chicken.
- Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute.
- Return chicken and asparagus to skillet; add prosciutto and heat through.
Nutrition Facts : Calories 204.9, Fat 8, SaturatedFat 3.1, Cholesterol 102.1, Sodium 471.5, Carbohydrate 7.5, Fiber 2.7, Sugar 2, Protein 26.5
CHICKEN SALTIMBOCCA BAKE
Try our chicken saltimbocca bake for a special meal that's quick to prepare and packs in lots of flavour. You really can't go wrong with this traybake
Provided by Cassie Best
Categories Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Slice the potatoes lengthways to about the thickness of a £1 coin and tip into a large roasting tin. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread to an even layer, then scatter with the olives and pour over the marsala along with 100ml water.
- Tear the prosciutto strips in half. Open up the chicken thighs and season. Put a sage leaf on top of each piece, then wrap loosely with a strip of prosciutto. Lay the wrapped chicken on top of the potatoes, then cook in the oven for 35 mins.
- Trim away the stem ends of the green beans, toss in the remaining oil and seasoning, then place in little bundles around the chicken, along with a few more sage leaves. Return the tin to the oven for 15-20 mins until the beans are tender, and the potatoes and chicken are cooked through and crisping at the edges.
Nutrition Facts : Calories 454 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein
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 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 ALLA ROMANA
This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results.
Provided by Cookin in NJ
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
- Season both sides of the cutlets with salt and pepper.
- Place 2 sage leaves on each cutlet and top with prosciutto.
- Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
- Heat a large saute pan over medium-high heat.
- Add butter and oil and heat through.
- Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
- Turn the cutlets over and cook until done, about 1 minute more.
- Transfer the cutlets to a platter and tent with aluminum foil.
- Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
- Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 15.4, SaturatedFat 6.4, Cholesterol 22.9, Sodium 2.8, Carbohydrate 0.8, Sugar 0.3, Protein 0.1
CHICKEN SALTIMBOCCA WITH LEMON SAUCE
Make and share this Chicken Saltimbocca With Lemon Sauce recipe from Food.com.
Provided by Juenessa
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap on work surface.
- Using mallet, pound chicken to 1/3-inch thickness.
- Sprinkle chicken with salt and pepper.
- Place 2 sage leaves atop each chicken breast half.
- Top each chicken breast with 2 prosciutto slices, pressing to adhere.
- Spread 1/2 cup flour on plate.
- Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat.
- Add chicken, prosciutto side down; cook 4 minutes.
- Turn chicken over and cook just until cooked through, about 3 minutes.
- Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl.
- Add broth and lemon juice to same skillet; bring to boil.
- Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.
- Season to taste with salt and pepper.
- Spoon sauce over chicken.
Nutrition Facts : Calories 278.5, Fat 11.4, SaturatedFat 3.3, Cholesterol 83.2, Sodium 172.1, Carbohydrate 13.9, Fiber 0.5, Sugar 0.3, Protein 27.5
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