Bonelessbreastofchickensaltimbocca Recipes

CHICKEN SALTIMBOCCA

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.

FIERI'D CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA

Steps:

• Heat oven to 350ºF.
• Pound chicken to 1/4-inch thickness. Top with prosciutto and sage; sprinkle evenly with cheese. Roll up tightly, starting at 1 short end of each.
• Mix bread crumbs, 2 Tbsp. dressing and garlic in medium bowl. Place flour and egg in separate bowls. Coat each chicken roll-up with flour, egg and crumb mixture; place in 12x8-inch baking dish. Drizzle with remaining dressing.
• Bake 32 to 35 min. or until chicken is done (165ºF).

BONELESS BREAST OF CHICKEN SALTIMBOCCA

Steps:

• Dip chicken in flour; brown in butter.
• Arrange in a butter 13x9x2-inch baking dish.
• Top each with 1 slice prosciutto ham and 1/2 slice cheese.
• Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
• Bring to a boil and cook 10 minutes.
• Stir into hot mixture 1 T flour and a small amount of sherry.
• Stir in remaining sherry and cream; season with salt and pepper.
• Pour sauce over chicken.
• Bake in a 375° oven for 20 minutes.

CHICKEN BREASTS SALTIMBOCCA

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.

CHICKEN BREAST SALTIMBOCCA

Steps:

• Split the breasts in half lengthwise. Trim away all membranes, veins and cartilage.
• Place the breast halves between sheets of plastic wrap and pound lightly with a flat mallet without breaking the flesh.
• Sprinkle the halves with salt and pepper. Dredge lightly in flour and shake off excess.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces. Add the pieces in one layer and cook over high heat about 45 seconds or until golden brown on one side. Turn and cook about 30 seconds on the other side.
• Heat the butter in another large skillet and add the chicken pieces after they are cooked.
• Pour the Marsala over the chicken and turn the pieces in it. Arrange one slice of prosciutto on top of each piece. Cover and cook about one minute.
• Spoon equal portions of escarole onto four hot serving plates. Top each with a serving of chicken and prosciutto.