Chicken Saltimbocca Crepes Recipes

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CHICKEN SALTIMBOCCA CREPES

I usually serve this with a Caesar salad and hot sourdough French bread for a fancy dinner. These are much easier to make than "real" chicken saltimbocca. The butter makes these very rich tasting, so two crepes per person usually makes a very filling dinner.

Provided by Toby Jermain

Categories     Ham

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10



Chicken Saltimbocca Crepes image

Steps:

  • Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
  • Place a slice of ham and a slice of cheese on each crepe.
  • Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best).
  • Roll up crepes, folding in ends as you go.
  • Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
  • Place in a shallow baking dish.
  • Drizzle with any remaining butter and sprinkle with remaining crumbs.
  • Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.

Nutrition Facts : Calories 899.8, Fat 73, SaturatedFat 43.8, Cholesterol 228.1, Sodium 1617.1, Carbohydrate 24.2, Fiber 1.8, Sugar 3.6, Protein 37.8

1/2 cup freshly grated parmesan cheese
1 cup seasoned dry bread crumb
salt & freshly ground black pepper
1/2 lb butter, melted
12 slices cooked ham, thin (about 1/8"x 2"x4")
12 slices mozzarella cheese (about 1/4"x1"x4")
12 cooked crepes (7 or 8" in diameter)
1 cup diced cooked chicken
2 large plum tomatoes, seeded and chopped
seasoning salt or poultry seasoning

CHICKEN SALTIMBOCCA

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8



Chicken Saltimbocca image

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

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

BAKED CHICKEN SALTIMBOCCA

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7



Baked Chicken Saltimbocca image

Steps:

  • Preheat oven to 400degrees.
  • Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13 x 9-inch baking dish.
  • Bake 20 minutes. Top chicken with prosciutto, then 1-1/2 cups pasta sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with parmesan cheese shavings.

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
2 ounces thinly sliced prosciutto or deli boiled ham
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
4 ounces fresh mozzarella cheese, thinly sliced
8 ounces spaghetti, cooked and drained

CHICKEN SALTIMBOCCA

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Chicken Saltimbocca image

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.

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon fresh lemon juice
4 medium chicken cutlets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 paper-thin slices prosciutto
1/2 cup ricotta cheese
1 cup fresh spinach, chopped
3 tablespoons olive oil

CHICKEN SALTIMBOCCA

Provided by Food Network

Yield 6 servings

Number Of Ingredients 5



Chicken Saltimbocca image

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.

6 boneless, skinless chicken breast halves, trimmed of fat and membranes
24 fresh sage leaves, stems removed
6 slices prosciutto
1 Tbs. olive oil
2 Tbs. dry oloroso sherry

CHICKEN SALTIMBOCCA

"Saltimbocca" in Italian, means "jumps in the mouth"; and this savory dish that combines chicken with prosciutto will certainly live up to its lively name.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9



Chicken Saltimbocca image

Steps:

  • In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
  • Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.

Nutrition Facts : Calories 393 g

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 chicken cutlets (6 to 8 ounces each)
4 slices (3 ounces) thinly-sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

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



Chicken Saltimbocca image

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

1 1/2 pounds boneless skinless chicken breast cut into 4-ounce pieces
Salt and pepper
1 tablespoon chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
Olive oil
6 thin slices prosciutto
6 slices fontina cheese (about 4 ounces)

INSTANT POT® CHICKEN SALTIMBOCCA

A twist to the classic saltimbocca recipe, made in the Instant Pot® with chicken!

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 15



Instant Pot® Chicken Saltimbocca image

Steps:

  • Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season with salt and pepper. Open each butterflied chicken breast and sprinkle with sage. Add a slice of prosciutto and close each chicken breast. Dredge in flour.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot; add olive oil. Sear chicken breasts until golden brown, 3 to 4 minutes on each side. Remove and set aside.
  • Stir shallot and garlic into the hot pot and cook until softened, 5 to 7 minutes. Deglaze the pot with chicken broth, bringing to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice and lemon zest. Turn off the pot.
  • Place a trivet into the pot and place chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Remove chicken and trivet and place chicken into a baking pan.
  • Combine water and cornstarch in a small bowl, creating a slurry. Set the Instant Pot® to Saute. Stir in cornstarch slurry and cook until sauce has thickened, about 5 minutes. Pour over chicken and top with mozzarella cheese.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 12.9 g, Cholesterol 111.9 mg, Fat 24.5 g, Fiber 0.6 g, Protein 34.8 g, SaturatedFat 10 g, Sodium 881 mg, Sugar 1.5 g

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons chopped fresh sage
4 slices prosciutto
¼ cup all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 shallot, diced
1 teaspoon minced garlic
1 cup chicken broth
¼ cup lemon juice
1 tablespoon lemon zest
2 tablespoons water
1 tablespoon cornstarch
4 slices mozzarella cheese

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



Crystal's Chicken Saltimbocca image

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

8 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil, divided
salt and black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained well
8 slices thinly sliced prosciutto
8 slices provolone cheese
½ cup freshly grated Parmesan cheese
1 ½ cups dry white wine

CHICKEN SALTIMBOCCA CREPES

Perfect for a dinner party can be prepared ahead and refrigerated. Good as lunch with a green salad or dinner with some steamed vegetables. Read it and made my adaptation from a crepe recipe book but I cannot remember the author, this was some 20 years ago!! Hope you enjoy it. ¡Buen Provecho!

Provided by Chiclana

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13



Chicken Saltimbocca Crepes image

Steps:

  • Place one slice of ham and half slice of cheese on each crepe. Top with diced chicken and tomato. Sprinkle with seasoned salt Fold over right and left sides of crepe and roll up (like an egg roll. Is a good idea to use a toothpick to secure roll) Combine Parmesan cheese and crumbs. Dip each rolled crepe in butter, then in crumbs mixture. Heat is shallow baking pan at 350ºF (177ºC) for 20 to 25 minutes. Makes about 10 crepes.
  • Crepes:.
  • Combine ingredients in a blender jar; blend about 1 minute. Scrape down sides with rubber spatula and blend 10 seconds or until smooth.
  • Refrigerate butter at least an hour. Cook upside-down on crepe grill or traditional pan. This is one of the thicker batters ideal for this recipe if you like more traditional crepes at 1 or 2 tablespoons of milk. Makes about 30 crepes. Freeze the ones you do not use and have them ready for next time.

Nutrition Facts : Calories 320.2, Fat 17.5, SaturatedFat 9.8, Cholesterol 117.5, Sodium 325.5, Carbohydrate 26.2, Fiber 1.1, Sugar 1, Protein 14.1

10 slices cooked ham
5 slices mozzarella cheese (6 oz) or 5 slices emmenthaler cheese, halved
1 cup cooked chicken, cubed
1 medium tomatoes, cubed
1 pinch seasoning salt or 1 pinch salt
2 tablespoons parmesan cheese, grated
1/2 cup breadcrumbs or 1/2 cup corn flakes
1/4 cup butter, melted
3 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/4 cup melted butter

CLASSIC CHICKEN SALTIMBOCCA

"Saltimbocca" is Italian for "jumps in the mouth." Enjoy our variation of the classic Italian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8



Classic Chicken Saltimbocca image

Steps:

  • Slice the tenderloin (the small flap of meat) from chicken breast halves; set aside. Cut each breast on the bias into 3 medallions. Place tenderloins and medallions between 2 layers of plastic wrap and pound to 1/16 inch thick. On each piece, layer a slice of Fontina, half a slice of prosciutto, and a sage leaf; secure by threading a toothpick through the layers. Sprinkle underside of each with salt and pepper.
  • Melt 1 tablespoon butter in a skillet over high heat. Saute half the pieces, chicken side down, until golden, 2 to 3 minutes. Turn and cook 1 minute more. Remove from pan and keep warm. Repeat with 1 tablespoon butter and remaining chicken. Remove and keep warm.
  • Pour Madeira into skillet and let reduce slightly, about 1 minute. Add remaining 1 tablespoon butter and cook, swirling pan, until sauce thickens, about 30 seconds. Pour sauce over chicken, remove toothpicks, and serve immediately.

4 boneless, skinless chicken-breast halves (about 5 ounces each)
4 ounces Fontina cheese, thinly sliced
6 ounces prosciutto, thinly sliced
16 large fresh sage leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup Madeira

CHICKEN CREPES

Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.

Provided by Ultimate Food Junkie

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14



Chicken Crepes image

Steps:

  • Crepes:.
  • Mix flour, baking powder and salt.
  • Stir in remaining ingredients.
  • Beat with electric mixer until smooth.
  • Lightly butter small skillet; heat over medium heat until bubbly.
  • For each crepe, pour 1/4 cup of the batter into skillet.
  • Immediately rotate skillet until thin film of batter covers bottom.
  • Cook until light brown, turn, and cook other side until light brown.
  • Stack crepes, covering with a towel to prevent drying out while preparing filling.
  • Gravy:.
  • Heat butter over low heat until melted in a sauce pan.
  • Blend in flour and salt.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in broth.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Filling:.
  • Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
  • Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
  • Put about 1/4 cup of mixture on center of each crepe and roll up.
  • Place crepes seam side down in a 9x13 baking dish.
  • Pour remaining gravy over crepes.
  • Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
  • Can be frozen before baking, just thaw completely before putting in the oven.
  • Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon butter, melted
1 1/2 cups finely cut up cooked chicken
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth

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



Sandy's Chicken Saltimbocca image

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

8 (6 ounce) chicken cutlets
1 teaspoon salt
½ teaspoon black pepper
16 large fresh sage leaves
16 thin slices prosciutto
3 tablespoons olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
½ stick butter

CHICKEN SALTIMBOCCA

Aldo Zilli

Provided by steam_pig

Time 45m

Yield Serves 4

Number Of Ingredients 0



Chicken Saltimbocca image

Steps:

  • Flatten each chicken breast and cut in half lengthways. Place a slice of bacon and a sage leaf on each and secure with a cocktail stick
  • Heat half the oil in frying pan, cook half the chicken until golden but slightly under cooked. repeat with the rest of the chicken.
  • Clean out the pan with kitchen paper and add the butter, heat until frothy. Add the wine and lemon juice and bring to the boil, and return the chicken to the pan, spooning over the juices. Cook for 2 mins and sprinkle with the parsley.
  • Cook for a further minute and serve

FIERI'D CHICKEN SALTIMBOCCA

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Fieri'd Chicken Saltimbocca image

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.

2 tablespoons extra-virgin olive oil
8 fresh sage leaves and stems
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
4 thin slices prosciutto
4 ounces thinly sliced provolone
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons chopped Italian parsley

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



Chicken Saltimbocca image

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

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

CHICKEN SALTIMBOCCA MEATLOAF

Oh my god! is my first reaction. I love chicken saltimbocca but it's something you need to make and eat immediately. I decided to make it an entire day in advance and this was simply amazing. My husband does not like the word meatloaf! However, every time I make him one he loves it, including this recipe. I used all of the ingredients as my chicken saltimbocca but used ground chicken. Enjoy this delicious paleo dish today (or tomorrow). You can make just 1 loaf or up to 4 mini loaves! You pick.

Provided by Cindy Anschutz Barbieri

Categories     World Cuisine Recipes     European     Italian

Time 1h31m

Yield 4

Number Of Ingredients 15



Chicken Saltimbocca Meatloaf image

Steps:

  • Heat an oven-safe skillet over medium heat. Add 2 tablespoons olive oil and spinach; toss until almost wilted, about 1 minute. Stir in garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until just combined, about 30 seconds. Transfer cooked spinach to a bowl.
  • Cook prosciutto in the same skillet over medium heat, breaking apart with tongs, until brown but not crispy, 2 to 3 minutes. Remove from skillet and place in a small bowl.
  • Melt butter in the skillet over medium heat. Cook and stir mushrooms until softened, about 5 minutes. Remove and place mushrooms in a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground chicken, almond meal, Parmesan cheese, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl using a fork. Mix by hand and divide the mixture in half. Flatten each portion to 1/2-inch thickness by pressing down with the palm of your hand. Top with cooked spinach and prosciutto. Roll each portion into a loaf, sealing the spinach and prosciutto inside.
  • Grease the skillet with the remaining 1 tablespoon oil. Add meat loaves.
  • Place skillet in the preheated oven and bake until meat loaves are no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Whisk chicken broth and arrowroot powder together in a large glass measuring cup. Microwave for 2 minutes. Remove skillet from the oven and pour in the broth and cooked mushrooms. Continue baking until liquid is reduced, about 15 minutes.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 12.5 g, Cholesterol 142.2 mg, Fat 26 g, Fiber 2 g, Protein 43.1 g, SaturatedFat 7.6 g, Sodium 1331.5 mg, Sugar 1.4 g

3 tablespoons olive oil, divided, or to taste
6 cups baby spinach
2 cloves garlic, minced
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground pepper, divided
5 slices prosciutto, thinly sliced
1 tablespoon unsalted butter
2 cups sliced mushrooms
1 pound ground chicken
½ cup almond meal
¼ cup grated Parmesan cheese
1 egg
1 tablespoon Italian seasoning
2 cups low-sodium chicken broth
2 tablespoons arrowroot powder

More about "chicken saltimbocca crepes recipes"

CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD & WINE
Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. Step 4. Return the chicken to …
From foodandwine.com
5/5 (352)
Category Meat + Poultry
  • Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
  • Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
  • Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
  • Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.


THIS CHICKEN PROSCIUTTO SALTIMBOCCA IS FLAVORFUL AND JUICY
Gently layer a slice of Parma prosciutto onto eact cutlet, top with a sage leaf and secute with a cocktail stick. Heat the extra-virgin olive oil in a large nonstick frying pan over medium heat. Add the chicken cutlets in a single layer, ham side down. Sear the chicken cutlets for 2 minutes, until the bottom is colored and crispy.
From ketchupwithlinda.com


EASY CHICKEN SALTIMBOCCA | WILLIAMS SONOMA
Cook the chicken. In a large fry pan (or 2 medium pans) over medium-high heat, melt 3 Tbs. of the butter. Add the chicken and cook until golden underneath, 2 to 3 minutes. Turn the chicken over and cook until just opaque throughout, about 3 minutes more. Top each piece with 1 cheese slice and 1 prosciutto slice.
From williams-sonoma.com


CHICKEN SALTIMBOCCA WITH BASIL AND CAPERS | RICARDO
Saltimbocca. Preheat the grill, setting the burners to medium. Oil the grate. Spread the cutlets on a work surface. Flatten, if needed. Season with salt and pepper. Place a basil leaf and two pieces of cheese on one side of each cutlet. Fold the cutlet in half. Unroll the pancetta slices to give them the shape of bacon and wrap around the cutlets.
From ricardocuisine.com


CHICKEN SALTIMBOCCA BITES RECIPE - TABLESPOON.COM
Steps. 1. To make pesto, pulse all ingredients in a food processor until combined. It should be a rough texture. Add olive oil until it gets to the consistency you desire. It's best to make this an hour before so the flavors can blend while you work on the …
From tablespoon.com


CHICKEN SALTIMBOCCA - STEVEN AND CHRIS
Brown 6 saltimbocca on all sides over medium heat until almost cooked. Add half the green onions and sauté for 1 minute. Increase …
From cbc.ca


CHICKEN SALTIMBOCCA - WELCOME TO FINDLAY FOODS
Pan sear or grill chicken breasts until seared and lightly browned. Top each breast with 2 oz of mozzarella and a slice of prosciutto and transfer to a 350 degree oven. Bake until cheese begins to bubble and chicken is fully cooked. Transfer to a serving plate and pour over 4 oz of Sautéed Mushroom and Onion Bisque; garnish with 1 tsp sage ...
From findlayfoods.com


CHICKEN SALTIMBOCCA | CANADIAN LIVING
Add chicken to skillet; cook, turning once, for about 3 minutes per side or until no longer pink inside. Transfer to serving platter; tent with foil to keep warm. Add chicken stock, wine and Marsala to pan; bring to boil, scraping up any brown bits. Boil for 4 minutes or until reduced to 1/2 cup (125 mL). Pour sauce over chicken.
From canadianliving.com


CHICKEN SALTIMBOCCA | ITALY | RICARDO
In a non-non-stick skillet, heat half the oil and butter. Brown 6 saltimbocca on all sides over medium heat until almost cooked. Add half the green onions and sauté for 1 minute. Increase the heat and deglaze with half the Marsala wine. Reduce for about 1 minute. Keep warm. Repeat with the remaining ingredients to cook the remaining 6 saltimbocca.
From ricardocuisine.com


CHICKEN SALTIMBOCCA CREPES - PLAIN.RECIPES
Ingredients. 1/2 cup freshly grated parmesan cheese; 1 cup seasoned dry bread crumb; salt & freshly ground black pepper; 1/2 lb butter, melted; 12 slices cooked ham, thin (about 1/8"x 2"x4")
From plain.recipes


5 STEP CHICKEN SALTIMBOCCA RECIPE | WILLIAMS SONOMA
Step 4. Deglaze the Pan. Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter. Step 5. Serve.
From williams-sonoma.com


CHICKEN SALTIMBOCCA - DINNER AT THE ZOO
Wrap each chicken breast with one piece of prosciutto. Heat the olive oil in a large pan over medium high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
From dinneratthezoo.com


CHICKEN SALTIMBOCCA - CHICKEN RECIPES - DELISH
Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute ...
From delish.com


BEST COOKING BREADCRUMB RECIPES: CHICKEN SALTIMBOCCA CREPES
1 place one slice of ham and half slice of cheese on each crepe. top with diced chicken and tomato. sprinkle with seasoned salt fold over right and left sides of crepe and roll up (like an egg roll. is a good idea to use a toothpick to secure roll) combine parmesan cheese and crumbs. dip each rolled crepe in butter, then in crumbs mixture. heat is shallow baking pan at 350ºf …
From worldbestbreadcrumbrecipes.blogspot.com


BEST COOKING BREADCRUMB RECIPES: CHICKEN SALTIMBOCCA CREPES
12 cooked crepes (7 or 8" in diameter) 1 cup diced cooked chicken ; 2 large plum tomatoes, seeded and chopped ; seasoning salt or poultry seasoning ; Recipe. 1 combine parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
From worldbestbreadcrumbrecipes.blogspot.com


CHICKEN SALTIMBOCCA RECIPE | RECIPE - RACHAEL RAY SHOW
Season the chicken on both sides with salt and pepper. Dredge in flour. Heat a wide, deep, heavy sauté pan over medium heat. Add the oil and 2 tablespoons butter. When the butter has melted and is foamy, add 4 pieces of the chicken. Raise the heat to high and cook until browned, about 2 minutes. Use tongs or a spatula to turn the pieces over ...
From rachaelrayshow.com


CHICKEN SALTIMBOCCA RECIPE - CREPE BAR IDEAS
An extremely easy and flavorful chicken dish with just a few simple ingredients. These easy everyday chicken recipes use a wide range of cooking methods, from oven baked and roasted to crock pot and easy skillet dishes. Chicken is simmered with tomato and hot chili peppers for this popular indian dish.
From crepe-bar-ideas.blogspot.com


CHICKEN SALTIMBOCCA CREPES RECIPE - WEBETUTORIAL
Chicken saltimbocca crepes is the best recipe for foodies. It will take approx 70 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chicken saltimbocca crepes at your home.. Chicken saltimbocca crepes may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


EASIEST CHICKEN SALTIMBOCCA - GLUTEN-FREE - FLAVOUR AND SAVOUR
Add garlic and minced sage and cook until fragrant, about 45 seconds. Stir in chicken broth and white wine. Simmer until reduced by half, about 5 - 7 minutes, scraping up the browned bits. Reduce heat to low and whisk in butter, one tablespoon at a time. Stir in lemon juice, add add the chicken back into the pan.
From flavourandsavour.com


CHICKEN SALTIMBOCCA RECIPE | LEITE'S CULINARIA
Directions. Pat the chicken dry. Place it between 2 sheets of parchment paper and pound it to 1/4-inch (6-mm) thickness. In a small bowl, mix together the semolina, Romano, parsley, salt, and pepper. Working with 1 cutlet at a time, …
From leitesculinaria.com


CHICKEN DIVAN CREPES RECIPE - FOOD.COM
If you don't make crepes, don't worry, most grocery stores sell them in the produce or deli departments now! Recipes; POPULAR; EASTER; Search; Saves; Sign In; Profile Add a Recipe User Settings Log Out. Recipes / One Dish Meal. Chicken Divan Crepes. Recipe by Shawnee TX. This is such a wonderful recipe! If you don't make crepes, don't worry, most grocery …
From food.com


-- CHICKEN CHEDDAR CREPES WITH MUSHROOMS -- RECIPE - FOOD.COM
A HUGE Family Favorite!! Cheesy -- Garlicky -- Mushrooms and Chicken! YUM YUM :O) I made this up one day and have been touching it up over the years... I think we've got it! Sometimes I use the Wild Bunch, prepackaged, from our local store with Baby Bella, Shitake and Oyster Mushrooms. The mixture of mushrooms gives this an excellent flavor. But this recipe tastes …
From food.com


CHICKEN SALTIMBOCCA | CHICKEN.CA
No one will ever know that this chicken saltimbocca with white wine pan sauce comes together quickly with minimal preparation but maximum taste. Serves: 2. Prep Time: 5 min. Cook Time: 10 min. Ingredients. Imperial Metric. 2 Chicken cutlets. ¼ tsp salt. ¼ tsp pepper. 2 large sage leaves. 2 slices speck or prosciutto. ¼ cup plus 2 tsp all-purpose flour, divided. 1 tbsp butter. 1 tbsp ...
From chicken.ca


CHICKEN SALTIMBOCCA - PROUD ITALIAN COOK
Add the juice of 1 lemon and all the zest and a cup or so of chicken broth, let it reduce on a low flame then add in a good 2 tablespoons of butter to help the sauce thicken and get glossy, and I always add extra sage leaves for flavor infusion. Place the chicken back into the sauce and let it finish cooking and the sauce reducing.
From prouditaliancook.com


PESTO CHICKEN SALTIMBOCCA WITH BURST TOMATOES AND BURRATA.
Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until golden brown, 3-4 minutes. Cook until golden brown, 3-4 minutes per side. Remove from the skillet and season with salt. 5. Serve the chicken warm topped with torn burrata, tomatoes, and fresh basil.
From halfbakedharvest.com


CHICKEN SALTIMBOCCA RECIPE AN ITALIAN CLASSIC - CHEF DENNIS
Instructions. Lightly pound the chicken breasts with the flat side of a meat hammer. Dredge chicken breasts in flour seasoned with salt and pepper. Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan. Cook the chicken 2-3 …
From askchefdennis.com


BAKED CHICKEN SALTIMBOCCA - COOKING FOR KEEPS
Make the sauce. Remove the chicken from the pan and set aside. Add in the marsala wine and let it reduce for a second or two. Add in lemon juice, chicken stock, and a little bit of salt. Bring to a boil and reduce to a simmer, scrape the bottom with a wooden spoon. Add the chicken back to the pan. Bake.
From cookingforkeeps.com


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