SALTIMBOCCA
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Flatten chicken breasts by placing between plastic wrap and pounding with a mallet. Season with salt and pepper. Place ham, cheese and sage on breasts and fold over. Secure breasts with toothpicks. In a large nonstick skillet heat oil. Cook garlic until golden brown then remove from pan with a slotted spoon. Coat chicken breasts lightly with flour seasoned with salt and pepper. Add chicken breasts to skillet and saute until golden brown, about 4 minutes per side.
CHICKEN SALTIMBOCCA
This is an original Italian recipe.
Provided by CHIARA
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
- Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g
THE BEST CHICKEN SALTIMBOCCA
Make and share this The Best Chicken Saltimbocca recipe from Food.com.
Provided by MissTiff16
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6
CHICKEN SALTIMBOCCA CREPES
Perfect for a dinner party can be prepared ahead and refrigerated. Good as lunch with a green salad or dinner with some steamed vegetables. Read it and made my adaptation from a crepe recipe book but I cannot remember the author, this was some 20 years ago!! Hope you enjoy it. ¡Buen Provecho!
Provided by Chiclana
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place one slice of ham and half slice of cheese on each crepe. Top with diced chicken and tomato. Sprinkle with seasoned salt Fold over right and left sides of crepe and roll up (like an egg roll. Is a good idea to use a toothpick to secure roll) Combine Parmesan cheese and crumbs. Dip each rolled crepe in butter, then in crumbs mixture. Heat is shallow baking pan at 350ºF (177ºC) for 20 to 25 minutes. Makes about 10 crepes.
- Crepes:.
- Combine ingredients in a blender jar; blend about 1 minute. Scrape down sides with rubber spatula and blend 10 seconds or until smooth.
- Refrigerate butter at least an hour. Cook upside-down on crepe grill or traditional pan. This is one of the thicker batters ideal for this recipe if you like more traditional crepes at 1 or 2 tablespoons of milk. Makes about 30 crepes. Freeze the ones you do not use and have them ready for next time.
Nutrition Facts : Calories 320.2, Fat 17.5, SaturatedFat 9.8, Cholesterol 117.5, Sodium 325.5, Carbohydrate 26.2, Fiber 1.1, Sugar 1, Protein 14.1
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CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH - FOOD
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- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
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