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
CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE
I viewed the making of this chicken dish on Lidia's Italian Kitchen. It turned out as delicious as it looked and it's easy to make. It's a little time consuming, but well worth the wait. The fontina and proscuitto parma can be found in any supermarket or Italian specialty store. You will need an oven-safe 9 inch skillet.
Provided by ChefSully
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a mallet, gently pound each chicken breast between waxed paper.
- The breasts should be one inch thick.
- Preheat oven to 350 degrees.
- Place one slice of proscuitto on top of each chicken breast.
- With the back of your knife, tap the proscuitto lightly on the chicken breast.
- This will make the proscuitto adhere to the chicken.
- Preheat your 9" skillet with the oil until it becomes hot, not smokey.
- Turn heat to medium/high.
- Lay each piece of chicken, proscuitto side down, into the oiled pan.
- Turn the heat down to medium.
- Let it be.
- Moving the chicken around will cause it to become tough.
- Cook for 3- 4 minutes or until golden brown on one side.
- Gently turn the chicken pieces over and continue to cook.
- While the chicken is browning, add the tomato sauce to the pan.
- Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
- Sprinkle the flour into the tomato sauce.
- The sauce will begin to thicken.
- Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
- Place the skillet into the preheated oven and cook for another 15 minutes.
- Remove from oven, plate and serve with pasta, rice or lentils.
- Serve with crusty Italian bread.
Nutrition Facts : Calories 459.2, Fat 31.2, SaturatedFat 10.5, Cholesterol 125.3, Sodium 515.2, Carbohydrate 5.2, Fiber 0.6, Sugar 2.1, Protein 38.2
CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO
Make and share this Chicken Breasts With Cheese and Prosciutto recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle breasts with salt and pepper. Place flour in small paper bag, add breasts. Shake bag until chicken is well coated. Shake off excess.
- Melt 2 tablespoons butter in a heavy skillet and brown chicken breasts.
- Place in a shallow butter baking dish.
- Place a slice of prosciutto over each, then a slice of cheese.
- Sprinkle with Parmesan cheese.
- Dot with the remaining butter.
- Pour in chicken stock.
- Bake in 350ºF for 10-15 minutes, or until cheese has melted and begun to brown.
Nutrition Facts : Calories 498.9, Fat 30.1, SaturatedFat 18.5, Cholesterol 155, Sodium 353.4, Carbohydrate 9.9, Fiber 0.2, Sugar 1.1, Protein 45.4
CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO
Provided by Bon Appétit Test Kitchen
Categories Cheese Chicken Quick & Easy Dinner Fall Winter Family Reunion Prosciutto Party Fontina Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
- Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.
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