Maggianos Chicken Saltimbocca Recipes

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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 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

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 BREASTS SALTIMBOCCA

Make and share this Chicken Breasts Saltimbocca recipe from Food.com.

Provided by OzMan

Categories     Chicken Breast

Time 7h

Yield 6 serving(s)

Number Of Ingredients 14



Chicken Breasts Saltimbocca image

Steps:

  • Pound chicken breast halves until thin between two sheets of waxed paper or foil.
  • Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks.
  • Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl.
  • Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.
  • In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides.
  • Place browned chicken in a slow cooker.
  • Combine soup and wine and pour over chicken rolls.
  • Cover and cook on LOW 4 to 5 hours or until chicken is tender.
  • Turn control to HIGH.
  • In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker.
  • Cover and cook on HIGH 10 minutes.
  • Serve with hot rice.

Nutrition Facts : Calories 511.9, Fat 29.5, SaturatedFat 9.6, Cholesterol 124.9, Sodium 1357.2, Carbohydrate 15.8, Fiber 0.6, Sugar 0.9, Protein 40.6

6 boneless skinless chicken breast halves
6 small ham slices
6 slices small swiss cheese
1/4 cup all-purpose flour
1/4 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon dried sage, ground
1/4 teaspoon pepper
1/3 cup vegetable oil
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 cup dry white wine
1/4 cup cornstarch
1/4 cup water
to taste rice, Cooked

THE BEST CHICKEN SALTIMBOCCA

Make and share this The Best Chicken Saltimbocca recipe from Food.com.

Provided by MissTiff16

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



The Best Chicken Saltimbocca image

Steps:

  • Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
  • In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
  • Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
  • 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.
  • Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6

4 (6 ounce) boneless skinless chicken breasts (lightly pounded to an even thickness)
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
4 sage leaves, for garnish (optional)
2 slices prosciutto, large slices not paper-thin trimmed to fit chicken breasts
1/4 lb fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine, such as Pinot Grigio-Sauvignon Blanc

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