Sage Prosciutto Chicken Saltimbocca Food

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA (CHICKEN WITH PROSCIUTTO)

Steps:

• Butterfly the chicken breasts.
• Now cut each butterflied breast in half to make four pieces of chicken.
• Add all the ingredients for the marinade into a small bowl and mix well. (this is the olive oil, fresh garlic, salt and lemon juice).
• Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.
• Pre heat your skillet over medium heat.
• Add 1 tablespoon of olive oil.
• Cook your chicken for 2-3 minutes per side until it is almost completely cooked. It will have a little more cooking time under the broiler later.
• Place cooked chicken on a sheet pan and cover each piece with one slice of prosciutto that is folded in half and 3 fresh sage leaves.
• Press the sage leaves down a bit to make sure they have good contact with the prosciutto. This will ensure the leaves do not blow off the chicken under the broiler where the heat creates a small breeze.
• Place under the broiler for a minute or so until the prosciutto lightly cooks and the fresh sage begins to crisp up.
• Remove from the oven and now add 1/4 of Parmesan over top of each piece of chicken and place back under the broiler until melted and crisp (about 2 minutes.)
• Serve immediately.

CHICKEN WITH PROSCIUTTO AND SAGE

Steps:

• In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
• Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

CHICKEN SALTIMBOCCA

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.

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 WITH PROSCIUTTO AND SAGE

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.

CHICKEN SALTIMBOCCA BAKE

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.

CHICKEN SALTIMBOCCA

Steps:

• Remove the skin from the chicken fillets (insert a knife anywhere underneath it and just pull it away).
• If you're using one large chicken fillet, lay it on the board removed skin side down and slice it horizontally as evenly as possible. Keep it cut side up and score it in a diagonal pattern with a sharp knife - it will help the sage and ham stick to it better.
• Do the same if you're cooking two fillets - place them skin side down, flatten a little with your hand and score the flesh.
• Season with salt and pepper, scatter over the sage leaves, sprinkle with most of the Parmesan and place the prosciutto slices on top to cover the whole fillet.
• Cover the whole thing with a sheet of cling film and flatten evenly with a mallet until about half an inch thick.
• Turn the fillets over, still on the cling film, season this side with salt and pepper and sprinkle with the remaining Parmesan.
• Heat the oil in a frying pan large enough to contain the fillets, peel them carefully off the cling film and place in the pan, ham side down.
• Fry for about 3 minutes until the ham crispens and the edges of the chicken start turning opaque.
• Turn over, add a knob of butter and fry for another 2-3 minutes on the other side.
• Remove from the pan and serve with a drizzle of salad cream and a green salad or green vegetables.

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).

CHICKEN SALTIMBOCCA WITH SAGE

Steps:

• Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
• Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
• In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
• Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.

CHICKEN SALTIMBOCCA

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.