SANDY'S CHICKEN SALTIMBOCCA
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
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
CRYSTAL'S CHICKEN SALTIMBOCCA
Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine.
Provided by crystalhowey1981
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Brush each chicken cutlet with olive oil and season with salt and pepper.
- Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
- Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
- Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 3.5 g, Cholesterol 105.1 mg, Fat 20.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 8.6 g, Sodium 708.5 mg, Sugar 0.9 g
GREEK ISLAND CHICKEN SHISH KEBABS
This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.
Provided by Dolce Cuoco
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g
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
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
GREEK ISLAND CHICKEN SALTIMBOCCA
This recipe won me 3rd place at the Hell's Kitchen-Kitchen Floor Cook Off. It's a very simple but extremely tasty chicken recipe, w/ a myriad of flavors that "just pop" in your mouth.
Provided by Didi Dalaba
Categories Other Sauces
Time 2h5m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350F. Start by taking your chicken breasts and fillet in half. Set aside. Meanwhile prepare your sundried tomato red pepper sauce. In a small saucepan, re-hydrate your tomatoes by boiling them for a few minutes till nice and plump. Take out and throw directly in the food processor, reserve a few tbls of the water. To the processor, add the peppers, garlic, oil, salt & pepper and water. Pulse till all ingredients are smooth. In a bowl add the mayonnaise and sour cream, add the red pepper sauce and mix till thoroughly incorporated. Chill till ready to use.
- 2. On a flat surface, add your chicken breasts and season w/ a pinch of salt & pepper. Lay on the cheese. Set aside.
- 3. In a saute pan, add the diced sausage on medium and start to saute. Once the sausage starts to pop, add the crushed garlic, saute for a 1 minute more. Add the water and saute for another minute or so till the water is almost gone. Turn off heat, add the bread crumbs pinch of salt & pepper and the fresh herbs.
- 4. Spread 1 - 1-1/2 Tbls of filling onto the chicken. Roll the chicken breast jelly roll style and secure the end with a toothpick(s). Set aside and continue with the rest of the chicken
- 5. In a saute pan, add 3 Tbls of olive oil and heat pan. Once hot, add your chicken seam side down and saute on all sides till nicely brown. Place the chicken in the oven and bake 20-25 minutes till baked thru, remove. (I used an oven proof saute pan, but if you need to transfer to another pan, please pour the juices from the saute pan over the chicken to bake, the flavor is amazing).
- 6. In a bowl, add your arugula greens. Add the balsamic, oil and pinch of salt. Toss till thoroughly incorporated. Add the arugula greens to your plate. Drizzle with a few tsps of sundried tomato sauce over the greens.
- 7. Add your chicken over the greens and drizzle w/ the sundried tomato sauce. I served this dish with pan seared potatoes, but whatever side you want is fine. Enjoy!!
GREEK ISLAND CHICKEN
This recipe is an internet find, though I've forgotten where. Its quick to put together, and served over rice, coucous or orzo makes an entire meal. I'm not sure how authentically Greek it is, but we like the flavor combinations: the sweetness of the cinnamon and the honey balanced by the acidity of the wine and lemon. Make sure to use a drinkable wine for best results.
Provided by FlemishMinx
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
- Remove from skillet, and set aside.
- Add onion and red pepper to skillet and saute for one minute.
- Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
- Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
- Mix well.
- Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
- Lay the lemon slices on top of the other vegetables around the skillet.
- Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
- Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
- If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
- Spoon sauce and vegetables over chicken, garnish with parsley and serve.
CHICKEN SALTIMBOCCA
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
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
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