FIERI'D CHICKEN SALTIMBOCCA
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.
SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Provided by Anna Stockwell
Categories Chicken Potato Bake Kid-Friendly Dinner Kale Quick and Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
- Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
- Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
- Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
- Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among 4 plates. Serve potatoes and kale alongside.
PICKLED PEPPER CHICKEN SALTIMBOCCA WITH WILTED KALE
Steps:
- Combine the broth and garlic in a large pot over medium heat. Season with a generous pinch each of salt and pepper and bring to a boil. Stir in the kale in large handfuls, letting each batch wilt slightly before adding more. Cover and cook over medium heat, stirring occasionally, until the greens are just tender, about 10 minutes.
- Meanwhile, place a chicken cutlet between two sheets of plastic wrap and lightly pound until very thin; transfer to a plate or baking sheet. Repeat with the remaining chicken cutlets. Season one side of the cutlets with salt and pepper. Place 2 sage leaves, 1 slice prosciutto and 1 tablespoon chopped peppers on one half of each cutlet. Fold each cutlet over the filling. Gently press down to help the stuffed cutlets adhere and stay folded during cooking. Season the outside of the cutlets with salt and pepper.
- Heat the olive oil in a large skillet. Add the stuffed cutlets and cook over moderately high heat, turning once, until golden and just cooked through, 6 to 8 minutes total.
- Transfer the greens to a platter with tongs or a slotted spoon. Put the chicken on top of the greens and tent the platter with foil. Ladle the broth from the large pot into the large skillet and bring the liquid to a boil. Add the remaining 1/4 cup pickled peppers and cook, scraping up any browned bits, until the sauce is slightly reduced, 2 to 3 minutes. Spoon the sauce over the chicken and greens before serving.
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
More about "pickled pepper chicken saltimbocca with wilted kale recipes"
CHICKEN AND KALE SAUTE RECIPE (WITH PARMESAN CHEESE)
Web Nov 1, 2022 Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Transfer the chicken to a plate and cover to keep warm. Add the onion, garlic, and pepper flakes to the …
From thekitchn.com
From thekitchn.com
See details
RECIPE: TAHINI-DRESSED CHICKEN & KALE WITH PICKLED …
Web Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and …
From blueapron.com
From blueapron.com
See details
TAHINI CHICKEN & ROASTED SWEET POTATO WITH KALE
Web Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and …
From blueapron.com
From blueapron.com
See details
CHICKEN SALTIMBOCCA RECIPE | EATINGWELL
Web Directions Step 1 Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of about 1/4 inch, but don't bash so hard that they break up. …
From eatingwell.com
From eatingwell.com
See details
LIGHTER CHICKEN SALTIMBOCCA - SKINNYTASTE
Web May 1, 2010 Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over. Lightly pound ends of chicken to seal. Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. …
From skinnytaste.com
From skinnytaste.com
See details
SAUSAGE AND PEPPER PIZZA WITH WILTED KALE - BETTER HOMES
Web For pickled onion, in a small saucepan bring vinegar, sugar, garlic, and 1/2 tsp. of the salt just to boiling, stirring to dissolve sugar. Add 1/2 cup of the onion. Return to boiling; …
From bhg.com
From bhg.com
See details
WILTED GARLICKY KALE - RECIPE - RACHAEL RAY SHOW
Web 1½ pounds flat-leaf kale or Swiss chard, stemmed, stems chopped and added to pan (if using chard) and leaves coarsely chopped; 2 shallots, chopped; Salt; 4 large cloves …
From rachaelrayshow.com
From rachaelrayshow.com
See details
CHICKEN SALTIMBOCCA - FIFTEEN SPATULAS
Web Mar 29, 2022 2 lbs boneless skinless chicken breast cutlets* (I had 6 pieces) 1.5 tsp salt freshly ground black pepper (I add this by eye, but about 3/4 tsp) 1 bunch fresh sage …
From fifteenspatulas.com
From fifteenspatulas.com
See details
RECIPE: TAHINI CHICKEN & WARM KALE SALAD WITH PICKLED PEPPERS
Web Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the …
From blueapron.com
From blueapron.com
See details
PICKLED KALE RECIPE - COUNTRY GROCER
Web Directions. Wash the kale well and remove the leaves from the stem. Tear into bite sized pieces. You can slice the stem into very thin pieces and use it as well! In a large pot, …
From countrygrocer.com
From countrygrocer.com
See details
RECIPE: TAHINI-DRESSED CHICKEN & KALE WITH PICKLED PEPPERS
Web Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, …
From blueapron.com
From blueapron.com
See details
RECIPE: CHICKEN & CREAMY SESAME DRESSING WITH SWEET POTATOES, …
Web Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until …
From blueapron.com
From blueapron.com
See details
PICKLED PEPPER CHICKEN SALTIMBOCCA WITH WILTED KALE
Web Four 4-to-5-ounce boneless, skinless chicken cutlets (or two 8-to-10-ounce breasts, halved crosswise); 4 thin slices prosciutto di Parma; 3 garlic cloves, sliced; One 1-pound bunch …
From punchfork.com
From punchfork.com
See details
RECIPE: TAHINI CHICKEN & WARM KALE SALAD WITH PICKLED …
Web 4 Cook the kale In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or …
From blueapron.com
From blueapron.com
See details
PICKLED PEPPER CHICKEN SALTIMBOCCA WITH WILTED KALE
Web Jun 22, 2021 - Get Pickled Pepper Chicken Saltimbocca with Wilted Kale Recipe from Food Network
From pinterest.com
From pinterest.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love