Chicken With Prosciutto And Sage Food

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CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE



Chicken Cutlets

This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Four 6-ounce boneless chicken breast halves, sliced in half, pounded very thin
Kosher salt
4 large eggs, lightly beaten
3 cups panko breadcrumbs
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
4 slices prosciutto
12 fresh sage leaves, stemmed
2 large cloves garlic, grated
1 tablespoon red wine vinegar
Juice from 1 lemon

Steps:

  • Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
  • Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
  • Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
  • Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
  • Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.

CHICKEN WITH PROSCIUTTO AND SAGE



Chicken With Prosciutto and Sage image

Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.

Provided by Florence Fabricant

Categories     dinner, poultry, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
6 large boneless, skin-on chicken thighs (about 6 ounces each)
1/2 cup finely chopped fennel bulb (about 1/4 bulb)
1/2 cup finely chopped red onion (about 1/2 onion)
Salt and ground black pepper
1/2 teaspoon ground sage
18 medium-size fingerling potatoes (about 1 pound)
1 1/2 cups chicken stock
18 fresh sage leaves (from a small bunch), plus a few sprigs for garnish
12 thin slices prosciutto (about 5 ounces)
2/3 cup shelled peas
1 teaspoon good-quality balsamic vinegar

Steps:

  • Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.
  • While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.
  • Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 860 milligrams, Sugar 3 grams, TransFat 0 grams

SANDY'S CHICKEN SALTIMBOCCA



Sandy's Chicken Saltimbocca image

Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!

Provided by SandyG

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

8 (6 ounce) chicken cutlets
1 teaspoon salt
½ teaspoon black pepper
16 large fresh sage leaves
16 thin slices prosciutto
3 tablespoons olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
½ stick butter

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.

Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g

CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE



Chicken With Asiago, Prosciutto, and Sage image

Make and share this Chicken With Asiago, Prosciutto, and Sage recipe from Food.com.

Provided by sandrasothere

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
all-purpose flour
6 tablespoons butter, divided
1/2 cup asiago cheese, finely grated
8 slices prosciutto, folded crosswise
2/3 cup dry white wine
2 teaspoons fresh sage, minced
4 whole sage leaves, for garnish

Steps:

  • Preheat oven to 375 degrees.
  • Sprinkle chicken breasts with salt and pepper.
  • Coat both sides with flour, shaking off excess.
  • Melt 4 tablespoons butter in large skillet over medium-high heat.
  • Add chicken breast and saute until brown, turning once, about 5 minutes.
  • Transfer chicken to rimmed baking sheet, reserve skillet.
  • Sprinkle 2 tablespoons cheese over each breast.
  • Top each with 2 prosciutto slices.
  • Bake until chicken is cooked through, about 5 minutes.
  • Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
  • Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
  • Transfer chicken breasts to platter.
  • Top each with sage leaf, drizzle pan sauce over, and serve.

Nutrition Facts : Calories 316.2, Fat 18.8, SaturatedFat 11.4, Cholesterol 114.2, Sodium 201.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 27.5

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA



Sage & Prosciutto Chicken Saltimbocca image

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Lemon slices and fresh sage, optional

Steps:

  • Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.

CHICKEN BREASTS WITH PROSCIUTTO AND SAGE



Chicken Breasts with Prosciutto and Sage image

Categories     Chicken     Herb     Poultry     Sauté     Prosciutto     Sage     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 chicken breast halves with skin and bones
2 tablespoons olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup dry white wine
1/4 cup (packed) slivered prosciutto (about 1 1/2 ounces)
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes. Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.

ANDREA IMMER'S CHICKEN BREAST WITH PROSCIUTTO & SAGE



Andrea Immer's Chicken Breast With Prosciutto & Sage image

This is a recipe I learned during a Central Market wine and food pairing class taught by Andrea Immer, a master sommelier and gourmet cook. She made this dish to illustrate how well the flavors of sage, prosciutto and chicken pair with Chianti. This is an excellent, easy chicken dish. I use small chicken breast halves - 5-6 ounces each. If you have very large (8-12 oz) chicken breast halves, start with 2 and split them in half cross-wise to make 4. It's very important to use the right size chicken breast here so the cooking time will be accurate.

Provided by Claire312

Categories     Poultry

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves
20 sage leaves
4 slices prosciutto
1 tablespoon olive oil
3 tablespoons dry sherry

Steps:

  • Pound chicken to an even thickness (about 3/4 inch). Lay 5 sage leaves on top of each chicken breast halve. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.
  • Heat oil in a large non-stick skillet over medium. Place chicken breasts in skillet, sage side down. Cover skillet and cook chicken for 10 minutes. Remove cover. Turn chicken over and cook uncovered for another 4-5 minutes. Add sherry and stir, scraping up any extra bits from bottom of pan.
  • Plate chicken and spoon sauce over top,.

Nutrition Facts : Calories 206.3, Fat 4.8, SaturatedFat 0.9, Cholesterol 68.4, Sodium 79.5, Carbohydrate 1.5, Sugar 0.4, Protein 27.3

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