Chicken Breasts Saltimbocca Recipes

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SANDY'S CHICKEN SALTIMBOCCA



Sandy's Chicken Saltimbocca image

Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!

Provided by SandyG

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

8 (6 ounce) chicken cutlets
1 teaspoon salt
½ teaspoon black pepper
16 large fresh sage leaves
16 thin slices prosciutto
3 tablespoons olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
½ stick butter

Steps:

  • If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
  • Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

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

1 1/2 pounds boneless skinless chicken breast cut into 4-ounce pieces
Salt and pepper
1 tablespoon chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
Olive oil
6 thin slices prosciutto
6 slices fontina cheese (about 4 ounces)

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

FIERI'D CHICKEN SALTIMBOCCA



Fieri'd Chicken Saltimbocca image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
8 fresh sage leaves and stems
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
4 thin slices prosciutto
4 ounces thinly sliced provolone
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons chopped Italian parsley

Steps:

  • Begin by turning the oven to 350 degrees F.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
  • If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
  • Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
  • Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.

CHICKEN BREAST SALTIMBOCCA



Chicken Breast Saltimbocca image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 whole, small, skinless, boneless chicken breasts, about 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
3 tablespoons olive oil
4 tablespoons butter
3/4 cup Marsala wine
4 large thin slices prosciutto Cooked escarole (see recipe)

Steps:

  • Split the breasts in half lengthwise. Trim away all membranes, veins and cartilage.
  • Place the breast halves between sheets of plastic wrap and pound lightly with a flat mallet without breaking the flesh.
  • Sprinkle the halves with salt and pepper. Dredge lightly in flour and shake off excess.
  • Heat the oil in a heavy skillet large enough to hold the chicken pieces. Add the pieces in one layer and cook over high heat about 45 seconds or until golden brown on one side. Turn and cook about 30 seconds on the other side.
  • Heat the butter in another large skillet and add the chicken pieces after they are cooked.
  • Pour the Marsala over the chicken and turn the pieces in it. Arrange one slice of prosciutto on top of each piece. Cover and cook about one minute.
  • Spoon equal portions of escarole onto four hot serving plates. Top each with a serving of chicken and prosciutto.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 755 milligrams, Sugar 0 grams, TransFat 1 gram

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