Chicken Italian Style Saltimbocca Recipes

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:

• Pound chicken breasts between pieces of plastic wrap until 1/4" thinck. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
• Heat oil in skillet over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
• Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remomve from heat; beat in butter. Spoon over chicken.

CHICKEN ITALIAN STYLE SALTIMBOCCA

Steps:

• Slighly pound the chicken breasts to make even.
• Sprinkle with the basil and some black pepper.
• Place slice of ham over top of each.
• Roll up each breast and secure with a toothpick.
• Place melted butter in a dish.
• Combine the bread crumbs with the romano cheese and parsley.
• Dip each breast roll into the melted butter, the roll into crumbs mixture to coat evenly.
• Place each in a buttered baking dish.
• Bake 350 degrees for 35 minutes-- until golden--.

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.

SALTIMBOCCA WITH CHICKEN

Steps:

• In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork., Meanwhile, cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper., In a large skillet over medium heat, brown chicken in oil in batches for 1-2 minutes on each side; return all to the pan. Reduce heat to low. Cover and cook for 8-10 minutes or until a thermometer reads 170°. Remove and keep warm., Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.

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.

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.

CLASSIC CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA

Steps:

• Flatten each chicken breast and cut in half lengthways. Place a slice of bacon and a sage leaf on each and secure with a cocktail stick
• Heat half the oil in frying pan, cook half the chicken until golden but slightly under cooked. repeat with the rest of the chicken.
• Clean out the pan with kitchen paper and add the butter, heat until frothy. Add the wine and lemon juice and bring to the boil, and return the chicken to the pan, spooning over the juices. Cook for 2 mins and sprinkle with the parsley.
• Cook for a further minute and serve

CHICKEN SALTIMBOCCA WITH LEMON SAUCE

Steps:

• Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
• Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
• Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.