PROSCIUTTO-WRAPPED BAKED CHICKEN
This Prosciutto-Wrapped Baked Chicken recipe is a simplified version of traditional "saltimbocca", made with a heavenly buttery-garlic-sage-white-wine sauce.
Provided by Ali
Time 35m
Number Of Ingredients 10
Steps:
- Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
- Heat oven to 450°F.
- Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
- Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
- Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
- Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
- Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you'd like. (Feel free to make your serving as lemony as you'd like!)
EASY BAKED CHICKEN TENDERS
A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!
Provided by Tarryn
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
- Spray each chicken tender with cooking spray 2 times.
- Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil tenders in the preheated oven for extra crunch, about 2 minutes more.
Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g
STUFFED CHICKEN SALTIMBOCCA WITH ARUGULA AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 8h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt.
- Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. Wrap each chicken breast in plastic wrap and refrigerate overnight.
- Preheat the oven to 400 degrees F.
- Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes.
- While the chicken bakes, heat the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the panko is golden. Remove from the heat and stir in the remaining 1/4 cup Parmigiano-Reggiano.
- Divide the chicken among plates. Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs.
- Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking.
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.
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
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 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
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
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
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BAKED CHICKEN SALTIMBOCCA - COOKING FOR KEEPS
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- Cut the fontina into four rectangles. Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina. Place three sage leaves on top of the chicken and then wrap with a piece of prosciutto.
- Heat a large skillet to a medium heat. Once it's hot, add the butter and olive oil. Swirl the pan to coat. Place the chicke in the pan sage-side down and sear until the chicken is golden brown and the prosciutto is crisp, it should take about 5 minutes. The chicken will release easily when it's ready to flip. Flip the chicken over and sear on the other side.
- Remove the chicken from the pan and set aside. Add the marsala wine. Simmer for 1 minute. Add lemon, chicken stock, and salt. Stir. Bring to a boil and reduce to a simmer. Add the chicken back to the pan. Turn the heat off and transfer the chicken to the oven. Bake another 10-15 minutes until the chicken is cooked through - it's fully cooked when the thickest part of the breast reaches 165 degrees on an instant read thermometer.
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