Chicken Saltimbocca

Experience the flavors of Italy with this exquisite recipe for Chicken Saltimbocca. Traditionally made with sage leaves, prosciutto, and veal, this variation offers a delightful twist with baby spinach leaves and roasted red peppers, creating a symphony of flavors and textures. Each tender chicken breast is carefully layered with prosciutto, roasted red peppers, fresh Parmesan, and salted mozzarella, creating a mouthwatering masterpiece that’s as visually appealing as it is delicious.

Rolling up the chicken cutlets ensures that each bite is bursting with savory goodness, while securing them with toothpicks prevents any fillings from escaping during cooking. The cooking process involves a quick sear in olive oil followed by simmering in a flavorful broth infused with lemon juice, creating a luxurious sauce that perfectly complements the savory chicken.

Once cooked to perfection, the chicken is presented on a platter and adorned with the reduced cooking liquid, adding a final touch of richness and depth of flavor. With its elegant presentation and irresistible taste, Chicken Saltimbocca is sure to impress even the most discerning palate.

Whether you’re hosting a special dinner or simply craving a taste of Italy, this recipe promises to elevate your culinary experience to new heights. Prepare to savor every bite of this delightful dish, as it transports you to the sun-drenched shores of the Mediterranean with its vibrant flavors and exquisite textures. Buon appetito!

How to make Chicken Saltimbocca

2 to 3 boneless chicken breasts cut in half then lay between plastic wrap and flatten with mallet until slices are evenly thin

– Arrange an even layer of baby spinach leaves (supposed to be sage but can’t find any nearby)

– Layer 2 or 3 paper thin sliced prosciutto on top of each breast

– Layer cut red roasted peppers over the prosciutto (I like red peppers to keep chicken moist)

– Sprinkle fresh parmesan grated

– Thinly sliced fresh salted mozzarella

– Beginning at the short tapered end, roll up each chicken cutlet and then secure with a toothpick or 2 to prevent leaking out

– Heat 2 tablespoons of olive oil in a heavy large skillet over high heat.

– Add the chicken and cook just until golden brown, about 2 to 3 minutes per side.

– Add chicken broth(15 oz) and lemon juice (2 Tbsp) and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil.

– Lower 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.

– Don’t forget to remove toothpicks from the chicken.

– Drizzle the reduced cooking liquid over the chicken and serve immediately.

Notes:

Flattening the Chicken: Flattening the chicken breasts ensures even cooking and allows for easier rolling.

Substitute for Sage: In the absence of sage, baby spinach leaves provide a fresh and vibrant alternative, adding color and flavor to the dish.

Layering Ingredients: The layers of prosciutto, roasted red peppers, Parmesan, and mozzarella contribute to the richness and complexity of flavors in each bite.

Rolling Technique: Rolling up the chicken cutlets tightly and securing them with toothpicks helps to hold the filling in place during cooking, ensuring a neat presentation.

Cooking Method: Searing the chicken in olive oil until golden brown adds flavor and texture, while simmering in chicken broth and lemon juice infuses the meat with additional depth and tanginess.

Simmering Time: Covering and simmering the chicken in the broth allows it to cook gently and remain moist and tender.

Reducing the Sauce: Simmering the cooking liquid until reduced creates a flavorful sauce that enhances the dish’s overall taste and presentation.

Seasoning: Adjust the seasoning of the cooking liquid with salt and pepper to taste, ensuring a perfectly balanced flavor profile.

Removing Toothpicks: Before serving, remember to remove the toothpicks from the chicken to prevent any accidents while enjoying the dish.

Finishing Touch: Drizzling the reduced cooking liquid over the chicken adds a final burst of flavor and moisture, elevating the dish to restaurant-quality status.

Nutrition Information:

Frequently Asked Questions:

Can I use sage instead of spinach for Chicken Saltimbocca?

Traditionally, sage leaves are used in Chicken Saltimbocca.

However, if you can’t find sage, baby spinach leaves can be a suitable alternative.

Is there a substitute for prosciutto if I don’t have any?

If you don’t have prosciutto, thinly sliced ham or even bacon can be used as substitutes, although the flavor profile may differ slightly.

Why are red roasted peppers used in this recipe?

Red roasted peppers add moisture and a slightly sweet flavor to the chicken.

They complement the saltiness of the prosciutto and the richness of the cheese.

Can I use pre-grated parmesan cheese instead of fresh?

While fresh grated parmesan is recommended for optimal flavor and texture, pre-grated parmesan can be used as a convenient alternative.

Just be aware that pre-grated cheese may have added anti-caking agents.

How can I ensure the chicken is cooked through without overcooking it?

To ensure the chicken is cooked through but remains juicy, simmer it gently in the chicken broth and lemon juice mixture until just cooked, about 8 to 10 minutes.

Check for doneness by slicing into the thickest part of the chicken to ensure there is no pinkness.

What type of cheese is best for Chicken Saltimbocca?

Freshly grated parmesan and thinly sliced salted mozzarella are recommended for their distinct flavors and melting properties.

How do I prevent the chicken from leaking out while rolling?

Secure the rolled chicken cutlets with toothpicks to prevent the filling from leaking out during cooking.

Can I use a different oil instead of olive oil for cooking?

While olive oil is traditionally used in Italian cooking, you can substitute it with other high-heat cooking oils like canola or vegetable oil.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F (74°C).

Additionally, slicing into the thickest part of the chicken should reveal no pinkness.

What should I do with the cooking liquid after removing the chicken?

Simmer the cooking liquid until it is reduced to a sauce-like consistency, then season it with salt and pepper to taste before drizzling it over the chicken.

Do I need to remove the toothpicks before serving?

Yes, remember to remove the toothpicks from the chicken before serving to avoid any accidental consumption.

Can I prepare Chicken Saltimbocca ahead of time?

While it’s best served fresh, you can prepare the components ahead of time and assemble just before cooking for a quicker meal prep.