Zucchini Saltimbocca Food
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
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- Cut a thin lengthwise slice off each zucchini so they can then be cut lengthwise into even ¼- to 1/3-inch-thick slices. This is most easily done on a mandoline. You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper.
- Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel and press down firmly to extract moisture and firm the zucchini.
- Pour the eggs into a deep plate. Season the flour with salt and pepper and put on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.
- In a skillet large enough to hold at least 3 zucchini stacks at a time, heat 2 tablespoons of the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.
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- Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.
- Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.
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