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
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 WITH BASIL MASH
A delicious combination of ham, basil and chicken which is easy to make and low fat
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
- Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
- Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.
Nutrition Facts : Calories 481 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.2 milligram of sodium
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 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
quick/easy and yum with asperagus and roast spuds
Provided by sara66
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- see above
FOREVERMAMA'S SPICY CHICKEN QUESADILLAS OR BURRITOS
Though this is a recipe for Quesadillas, I've turned them more often into burritos, following all the same ingredients, except rolling the tortilla's burrito-style. When made into quesadilla's, not only are they great for weeknight, weekend meals, appetizer, but they are also great for bringing them to a potluck. Just slice them like a pizza and place them on pretty serving platter and I'll guarantee that they'll be gone lickety split.
Provided by ForeverMama
Categories Chicken Breast
Time 2h15m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight.
- Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan.
- Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool.
- Cut chicken into bite-size pieces.
- In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside.
- Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up.
- Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately.
- NOTE: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown.
- Note # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. But unfortunately I can't find this seasoning anymore. They used to advertise right on the package that it didn't contain the "red stuff". I use other taco seasoning mixes, but none compare to the goodness that Chi-Chi's had. If you can find Chi-Chi's somewhere, use 2 pkg's because each pkg. was about 1 /2 - 3/4 ounces. If you do find it, let me know, because I'd love to know because I've been searching for a long time.
LEMONY CHICKEN SALTIMBOCCA
Make and share this Lemony Chicken Saltimbocca recipe from Food.com.
Provided by breezermom
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken cutlets evenly with salt. Place 3 sage leaves on each chicken cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tbsp oil to the skillet, swirling to coat the pan. Add the wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until the cutlets are done. Remove chicken cutlets from the pan to a platter and keep warm.
- Combine the chicken broth, lemon juice, and 1/2 tsp cornstarch in a small bowl; stir with a whisk until the cornstarch mixture is smooth. Add the cornstarch mixture and remaining 1 tsp extra-virgin olive oil to the pan; bring to a boil, stirring constantly with a whisk. Cook the mixture for 1 minute or until the sauce is slightly thickened, stirring constantly. Serve the sauce over the chicken. Enjoy!
Nutrition Facts : Calories 178.9, Fat 7.6, SaturatedFat 1.3, Cholesterol 72.6, Sodium 210.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 24.6
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