Saltimbocca Gruyere Food

SALTIMBOCCA GRUYERE

Steps:

• Place chicken in a large heavy zipper bag & pound until its 1/4 inch thick.
• When all breasts are pounded thin, place a layer of prosciutto followed by some shredded cheese over each one, and roll each breast up. Fasten w/ toothpicks.
• Melt the butter w/ the olive oil over medium heat.
• Add the chicken rolls & saute, turning occasionally until golden all over.
• Add the wine to the skillet, turn the burner to low, cover the skillet & simmer for 15 minutes.
• Remove the rolls to a serving plate & cover to keep warm.
• Turn the burner up to high & boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls & serve.

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.