Forevermamas Chicken Saltimbocca Recipes

FOREVERMAMA'S CHICKEN SALTIMBOCCA

Steps:

• With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.
• Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.
• Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with "toothy" side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).
• Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).
• Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.
• Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.
• Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.
• Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).
• Remove any excess olive oil in order to end up with at least 2 - 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.
• NOTE: Most of the time I double and even triple the sauce.
• Fresh sage in this dish is a Must, the dry will not be the same and will result in something different.

CHICKEN SALTIMBOCCA

Steps:

• Rinse and pat dry chicken breast halves and place them smooth-side up on a work surface. Place four sage leaves at an angle atop each chicken breast half, spacing them evenly for a uniform, striped look. Carefully center a prosciutto slice atop the chicken breast widthwise, covering sage leaves, and wrap the slice around, securing it in back with toothpicks.
• In a nonstick skillet, heat olive oil on medium. Place chicken breasts sage-side down in pan, cover and cook 10 minutes. Turn chicken breasts and continue cooking, uncovered, until cooked though, 5-7 minutes depending on thickness.
• Transfer chicken breasts to dinner plates. Add sherry to pan and increase heat to medium-high. Cook, scraping to loosen any browned bits, for 1 minute, until liquid in pan becomes a syrupy glaze. Place each chicken breast half on a dinner plate, spoon some pan glaze over each and serve immediately.

CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
• Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
• In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

FOREVERMAMA'S SPICY CHICKEN QUESADILLAS OR BURRITOS

Steps:

• Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight.
• Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan.
• Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool.
• Cut chicken into bite-size pieces.
• In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside.
• Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up.
• Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately.
• NOTE: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown.
• Note # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. But unfortunately I can't find this seasoning anymore. They used to advertise right on the package that it didn't contain the "red stuff". I use other taco seasoning mixes, but none compare to the goodness that Chi-Chi's had. If you can find Chi-Chi's somewhere, use 2 pkg's because each pkg. was about 1 /2 - 3/4 ounces. If you do find it, let me know, because I'd love to know because I've been searching for a long time.

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.

SANDY'S CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA BAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the potatoes lengthways to about the thickness of a £1 coin and tip into a large roasting tin. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread to an even layer, then scatter with the olives and pour over the marsala along with 100ml water.
• Tear the prosciutto strips in half. Open up the chicken thighs and season. Put a sage leaf on top of each piece, then wrap loosely with a strip of prosciutto. Lay the wrapped chicken on top of the potatoes, then cook in the oven for 35 mins.
• Trim away the stem ends of the green beans, toss in the remaining oil and seasoning, then place in little bundles around the chicken, along with a few more sage leaves. Return the tin to the oven for 15-20 mins until the beans are tender, and the potatoes and chicken are cooked through and crisping at the edges.