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.
Nutrition Information:
Calories: 300 calories
Protein: 30 grams
Fat: 15grams
Carbohydrates: 5 grams
Fiber: 1 grams
Sodium: 600 milligrams
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.