CRISPY PANCETTA CHICKEN WITH SAGE
For more great recipes visit my Home and Garden Blog: www.GrownFromScratch.com Recipe given to my sister by Mary in the UK and was originally adapted from Susan Spungen.
Provided by GrownFromScratch
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Wash and dry the chicken. Remove the tenderloin and set aside for another use. Season both sides lightly with kosher salt and pepper. Using a fork, spread the roasted garlic, if using, all over the chicken breasts. On the top side of the breast, lay 1 slice of pancetta over the lower portion of the breast, wrapping it snugly so it adheres. Lay a sage leaf on the center of the breast, and wrap the upper portion with a second slice of pancetta. Turn the breast over and wrap a third slice of pancetta over the back of the breast. Repeat with the remaining chicken, transferring the pieces to a plate as you go. (The chicken can be made in advance up to this point. Just wrap tightly in plastic wrap & refrigerate.).
- 2. Preheat the oven to 450 degrees Fahrenheit.
- 3. Toss the potatoes, lemon, 10 sage leaves, oil, and a pinch of kosher salt and pepper in a large bowl until well coated.
- 4. Meanwhile, heat a large cast-iron skillet or grill pan over high heat until it is very hot. Drizzle the pancetta-wrapped chicken with oil and place in the pan with the sage leaf side down. Cook over high heat until the pancetta is brown, about 5 minutes. Turn the breasts over and transfer the pan to the upper rack of the oven for 15 minutes, or until cooked through.
- 5. Remove the chicken from the pan, transfer to a plate and set aside. Deglaze the pan with the wine over high heat. Reduce the wine until almost evaporated, and add the chicken stock. Continue to cook until reduced by half.
- 6. Transfer the chicken to a large platter.
Nutrition Facts : Calories 252, Fat 12.6, SaturatedFat 2, Cholesterol 76.7, Sodium 196.1, Carbohydrate 3.6, Fiber 0.1, Sugar 0.9, Protein 26.4
CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
- Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
- Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
- Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
- Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.
PANCETTA-WRAPPED CHICKEN WITH CABBAGE
Provided by Roberto Donna Il Radicchio
Categories Chicken Bake Marinate Sauté Bacon Cabbage Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in small bowl. Pour 5 tablespoons oil into glass baking dish. Stir in half of herbs. Add chicken. Turn to coat. Cover and chill at least 6 hours or overnight, turning occasionally.
- Sauté chopped pancetta in heavy large Dutch oven over medium heat until crisp, about 8 minutes. Add cabbage and sauté until tender, about 6 minutes. Season with salt and pepper. Set aside.
- Preheat oven to 400°F. Slightly overlap 2 slices of pancetta on work surface. Set 1 chicken breast half atop pancetta. Sprinkle chicken with salt and pepper. Top chicken with 1/4 of remaining herb mixture. Place 2 more slices pancetta atop chicken, tucking edges around chicken to enclose. Repeat with remaining pancetta, chicken and herbs.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary sprigs and garlic and sauté until rosemary is fragrant and garlic begins to brown, about 5 minutes. Using slotted spoon, remove rosemary and garlic and discard. Add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to heavy baking sheet, being careful to leave pancetta wrapped around chicken. Bake chicken until cooked through, about 12 minutes.
- Meanwhile, drain drippings from skillet. Add wine to same skillet and boil until reduced to 1/4 cup, about 8 minutes. Season with salt and pepper.
- Rewarm cabbage over medium heat, stirring often. Divide cabbage among 4 plates. Top each with chicken breast. Drizzle 1 tablespoon sauce over.
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