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KIDDOCJJ
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chicken saltimbocca

Saltimbocca in Italian literally means "Jump in the Mouth." I think that's because traditionally the dish was made with veal wrapped in or stuffed with salty prosciutto, sage and brined or marinated to bring out the best.  It sounds like every tastebud was considered upon its invention. 

But let's face it, veal, although delicious, is both expensive and from an animal kindness perspective, maybe just not the meat you want to stand behind.  However, chicken is affordable, and pairs beautifully with some paper thin sliced pork - whether it's prosciutto or even thinly sliced ham - a wonderful substitute. This time of year it's pretty easy to find fresh sage, but if you can't, infusing the butter/oil with dried sage will be delicious.

So, here's your step by step guide to an easy, affordable, yet impressive having-guests-over-or-just-spoiling-your-family dinner.

 
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  WHAT YOU'LL NEED:   -Heavy frying pan (I use carbon steel)  -Sheet pan  -Whisk, wooden spoon  -Oven - preheated to 350 degrees  -bamboo skewers or long toothpicks   INGREDIENTS:   6 boneless chicken breasts   Bag of spinach  Package of prosciutto or thinly sliced ham  1 cup parmesan cheese - grated  1/2 cup EACH white wine and chicken stock

WHAT YOU'LL NEED:

-Heavy frying pan (I use carbon steel)

-Sheet pan

-Whisk, wooden spoon

-Oven - preheated to 350 degrees

-bamboo skewers or long toothpicks

INGREDIENTS:

6 boneless chicken breasts 

Bag of spinach

Package of prosciutto or thinly sliced ham

1 cup parmesan cheese - grated

1/2 cup EACH white wine and chicken stock

 2 lemons - juiced  2 TB butter  Dried sage or fresh sage leaves  Extra virgin olive oil  Basil or italian parsley for garnish     INSTRUCTIONS:  1. Put chicken breasts, one at a time, into a heavy ziplock bag, close loosely (you want to let out a little air) and flatten with a heavy pot or flat side of a meat tenderizer. Salt and pepper both sides of each chicken breast and lay out, side by side, on a sheet pan.

2 lemons - juiced

2 TB butter

Dried sage or fresh sage leaves

Extra virgin olive oil

Basil or italian parsley for garnish

 

INSTRUCTIONS:

1. Put chicken breasts, one at a time, into a heavy ziplock bag, close loosely (you want to let out a little air) and flatten with a heavy pot or flat side of a meat tenderizer. Salt and pepper both sides of each chicken breast and lay out, side by side, on a sheet pan.

 2. Heat up your saute pan on medium-high and add the spinach. Season lightly with salt and pepper.  3. Cook until just wilted (less than a minute). Remove pan from heat and take spinach out.   4. Wipe the pan clean with a paper towel.

2. Heat up your saute pan on medium-high and add the spinach. Season lightly with salt and pepper.

3. Cook until just wilted (less than a minute). Remove pan from heat and take spinach out. 

4. Wipe the pan clean with a paper towel.

 5. Top each chicken breast with a thin slice of ham or prosciutto.  6. Then add spinach, and top with parmesan cheese.

5. Top each chicken breast with a thin slice of ham or prosciutto.

6. Then add spinach, and top with parmesan cheese.

 7. Roll up each chicken breast and secure with a bamboo skewer or long toothpick.  8. Heat up your sautee pan again, add olive oil and brown the tops of the chicken breast rollups first, flip over and brown the bottoms.

7. Roll up each chicken breast and secure with a bamboo skewer or long toothpick.

8. Heat up your sautee pan again, add olive oil and brown the tops of the chicken breast rollups first, flip over and brown the bottoms.

 9. Put the pan in the oven at 350 and cook for 10-12 minutes until internal temperature is 150-155 degrees.  10. Remove breasts to a platter, tent with foil and bring your saute pan carefully back to the stovetop.   Dr. JJ TIP:  Slide a potholder onto the saute pan handle and keep it there - that way you won't forget it's hot (believe me, I've been burned!)

9. Put the pan in the oven at 350 and cook for 10-12 minutes until internal temperature is 150-155 degrees.

10. Remove breasts to a platter, tent with foil and bring your saute pan carefully back to the stovetop. 

Dr. JJ TIP:  Slide a potholder onto the saute pan handle and keep it there - that way you won't forget it's hot (believe me, I've been burned!)

 11. Turn the flame up to medium high, add the wine, and using your wooden spoon, scrape up all the lovely brown bits from the chicken pan (that's called  fonde  in French). Don't worry if it all looks a little lumpy/bumpy.   12. Simmer sauce until it smells less like wine and more like chicken. Add 1/2 tsp dried sage or 1-2 leaves of finely chopped sage here.

11. Turn the flame up to medium high, add the wine, and using your wooden spoon, scrape up all the lovely brown bits from the chicken pan (that's called fonde in French). Don't worry if it all looks a little lumpy/bumpy. 

12. Simmer sauce until it smells less like wine and more like chicken. Add 1/2 tsp dried sage or 1-2 leaves of finely chopped sage here.

 13.  Add the chicken stock and simmer until reduced by half.  14. Add the lemon juice until sauce is as lemony as you like it. Then whisk in the 2 TB of butter to finish the sauce.   15. Taste it now and adjust the level of salt and pepper.

13.  Add the chicken stock and simmer until reduced by half.

14. Add the lemon juice until sauce is as lemony as you like it. Then whisk in the 2 TB of butter to finish the sauce. 

15. Taste it now and adjust the level of salt and pepper.

 15.  Remove the skewers from the chicken, and return and drained chicken juice to the pan to enhance the flavor.  16. You can serve the breasts, family style, as I have done here and ladle the sauce over the entire thing. Then garnish with fresh basil or Italian parsley.  17. Make sure you serve something to sop up that sauce - some  Ciabatta , lovely brown rice or yummy grilled veggies are good ideas.   18. The leftovers are great. If you have some surprise guests, you can slice these into more portions - just make sure you let them rest to set up and redistribute their juices before trying to cut.  19. Enjoy. Doctor's Orders!   

15.  Remove the skewers from the chicken, and return and drained chicken juice to the pan to enhance the flavor.

16. You can serve the breasts, family style, as I have done here and ladle the sauce over the entire thing. Then garnish with fresh basil or Italian parsley.

17. Make sure you serve something to sop up that sauce - some Ciabatta, lovely brown rice or yummy grilled veggies are good ideas. 

18. The leftovers are great. If you have some surprise guests, you can slice these into more portions - just make sure you let them rest to set up and redistribute their juices before trying to cut.

19. Enjoy. Doctor's Orders!