Chicken Saltimbocca Alla Romana Recipes

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SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)



Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades) image

Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves, pounded to an even thickness
4 slices prosciutto
4 fresh sage leaves
1 tablespoon butter
3 fluid ounces dry white wine, or more as needed
1 pinch salt
freshly ground black pepper to taste

Steps:

  • Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
  • Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g

SALTIMBOCCA ALLA ROMANA



Saltimbocca Alla Romana image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Steps:

  • Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
  • Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
  • Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

CHICKEN SALTIMBOCCA ALLA ROMANA



Chicken Saltimbocca Alla Romana image

This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results.

Provided by Cookin in NJ

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 (2 ounce) boneless skinless chicken cutlets, trimmed
salt & fresh ground pepper
16 whole fresh sage leaves
8 slices prosciutto di Parma
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup dry white wine

Steps:

  • Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
  • Season both sides of the cutlets with salt and pepper.
  • Place 2 sage leaves on each cutlet and top with prosciutto.
  • Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
  • Heat a large saute pan over medium-high heat.
  • Add butter and oil and heat through.
  • Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
  • Turn the cutlets over and cook until done, about 1 minute more.
  • Transfer the cutlets to a platter and tent with aluminum foil.
  • Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
  • Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
  • Enjoy!

Nutrition Facts : Calories 160.1, Fat 15.4, SaturatedFat 6.4, Cholesterol 22.9, Sodium 2.8, Carbohydrate 0.8, Sugar 0.3, Protein 0.1

SALTIMBOCCA ALLA ROMANA



Saltimbocca alla Romana image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 boneless, skinless chicken breasts
4 sage leaves, fully grown
4 slices prociutto ham
2 tablespoons butter
Salt and freshly ground black pepper
1/4 cup dry white wine

Steps:

  • Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap. Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick. In a large frying pan, melt 1 tablespoon of butter. Add the breasts and pan-fry 2 to 3 minutes on each side. Lightly season the breasts with salt and pepper. Remove breasts from pan and keep warm.
  • Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil. With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce. Season with salt and pepper and return the breast to the pan and heat them up quickly.
  • Serve on a preheated platter and drizzle with the pan juices.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

This is an original Italian recipe.

Provided by CHIARA

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

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.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g

SALTIMBOCCA ALLA ROMANA



Saltimbocca Alla Romana image

There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast.

Provided by CHRISSYG

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb veal scallopini (about 8 pieces)
8 slices prosciutto (thin slices)
2 tablespoons sage, chopped plus
8 leaves sage (additional)
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons dry white wine
3 tablespoons chicken broth
salt and pepper

Steps:

  • Pound veal between sheets of waxed paper until thin and even.
  • Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
  • Heat frying pan to hot, but not smoking, add butter and olive oil.
  • Sauté veal on the side without the prosciutto approx 3 minutes.
  • Turn and sauté the other side another 3 minutes.
  • Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
  • Cook one minute on high, check seasoning and add salt and pepper to taste.
  • Return the veal to the pan to re-warm.
  • Serve and enjoy.

Nutrition Facts : Calories 201.8, Fat 9.9, SaturatedFat 3.7, Cholesterol 96.1, Sodium 127, Carbohydrate 0.9, Fiber 0.4, Sugar 0.1, Protein 24.1

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