Chicken Saltimbocca Crepes Recipes

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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

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

Saltimbocca's name means to "jump in the mouth" with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There's no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.

Provided by David Tanis

Categories     dinner, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds boneless skinless chicken breast cut into 4-ounce pieces
Salt and pepper
1 tablespoon chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
Olive oil
6 thin slices prosciutto
6 slices fontina cheese (about 4 ounces)

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.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 405 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

"Saltimbocca" in Italian, means "jumps in the mouth"; and this savory dish that combines chicken with prosciutto will certainly live up to its lively name.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 chicken cutlets (6 to 8 ounces each)
4 slices (3 ounces) thinly-sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

Steps:

  • In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
  • Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.

Nutrition Facts : Calories 393 g

CRYSTAL'S CHICKEN SALTIMBOCCA



Crystal's Chicken Saltimbocca image

Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine.

Provided by crystalhowey1981

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 8

8 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil, divided
salt and black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained well
8 slices thinly sliced prosciutto
8 slices provolone cheese
½ cup freshly grated Parmesan cheese
1 ½ cups dry white wine

Steps:

  • Brush each chicken cutlet with olive oil and season with salt and pepper.
  • Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
  • Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
  • Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 3.5 g, Cholesterol 105.1 mg, Fat 20.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 8.6 g, Sodium 708.5 mg, Sugar 0.9 g

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 5

6 boneless, skinless chicken breast halves, trimmed of fat and membranes
24 fresh sage leaves, stems removed
6 slices prosciutto
1 Tbs. olive oil
2 Tbs. dry oloroso sherry

Steps:

  • Rinse and pat dry chicken breast halves and place them smooth-side up on a work surface. Place four sage leaves at an angle atop each chicken breast half, spacing them evenly for a uniform, striped look. Carefully center a prosciutto slice atop the chicken breast widthwise, covering sage leaves, and wrap the slice around, securing it in back with toothpicks.
  • In a nonstick skillet, heat olive oil on medium. Place chicken breasts sage-side down in pan, cover and cook 10 minutes. Turn chicken breasts and continue cooking, uncovered, until cooked though, 5-7 minutes depending on thickness.
  • Transfer chicken breasts to dinner plates. Add sherry to pan and increase heat to medium-high. Cook, scraping to loosen any browned bits, for 1 minute, until liquid in pan becomes a syrupy glaze. Place each chicken breast half on a dinner plate, spoon some pan glaze over each and serve immediately.

CHICKEN SALTIMBOCCA CREPES



Chicken Saltimbocca Crepes image

I usually serve this with a Caesar salad and hot sourdough French bread for a fancy dinner. These are much easier to make than "real" chicken saltimbocca. The butter makes these very rich tasting, so two crepes per person usually makes a very filling dinner.

Provided by Toby Jermain

Categories     Ham

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup freshly grated parmesan cheese
1 cup seasoned dry bread crumb
salt & freshly ground black pepper
1/2 lb butter, melted
12 slices cooked ham, thin (about 1/8"x 2"x4")
12 slices mozzarella cheese (about 1/4"x1"x4")
12 cooked crepes (7 or 8" in diameter)
1 cup diced cooked chicken
2 large plum tomatoes, seeded and chopped
seasoning salt or poultry seasoning

Steps:

  • Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
  • Place a slice of ham and a slice of cheese on each crepe.
  • Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best).
  • Roll up crepes, folding in ends as you go.
  • Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
  • Place in a shallow baking dish.
  • Drizzle with any remaining butter and sprinkle with remaining crumbs.
  • Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.

Nutrition Facts : Calories 899.8, Fat 73, SaturatedFat 43.8, Cholesterol 228.1, Sodium 1617.1, Carbohydrate 24.2, Fiber 1.8, Sugar 3.6, Protein 37.8

CHICKEN BREAST SALTIMBOCCA



Chicken Breast Saltimbocca image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 whole, small, skinless, boneless chicken breasts, about 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
3 tablespoons olive oil
4 tablespoons butter
3/4 cup Marsala wine
4 large thin slices prosciutto Cooked escarole (see recipe)

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.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 755 milligrams, Sugar 0 grams, TransFat 1 gram

CHICKEN SALTIMBOCCA BAKE



Chicken saltimbocca bake image

Try our chicken saltimbocca bake for a special meal that's quick to prepare and packs in lots of flavour. You really can't go wrong with this traybake

Provided by Cassie Best

Categories     Dinner

Time 1h

Number Of Ingredients 9

750g small waxy potatoes, such as Ratte or Anya
2 tbsp olive oil or rapeseed oil
3 garlic cloves
150g mixed olives
50ml marsala or white wine
6 slices prosciutto
6 boneless skin-on chicken thighs
small bunch of sage, leaves picked
250g green beans

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Slice the potatoes lengthways to about the thickness of a £1 coin and tip into a large roasting tin. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread to an even layer, then scatter with the olives and pour over the marsala along with 100ml water.
  • Tear the prosciutto strips in half. Open up the chicken thighs and season. Put a sage leaf on top of each piece, then wrap loosely with a strip of prosciutto. Lay the wrapped chicken on top of the potatoes, then cook in the oven for 35 mins.
  • Trim away the stem ends of the green beans, toss in the remaining oil and seasoning, then place in little bundles around the chicken, along with a few more sage leaves. Return the tin to the oven for 15-20 mins until the beans are tender, and the potatoes and chicken are cooked through and crisping at the edges.

Nutrition Facts : Calories 454 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein

SALTIMBOCCA WITH CHICKEN



Saltimbocca with Chicken image

This is one of my favorite meals my mom used to make. Traditionally, it's made with veal, but I created my own version with chicken since it's a little easier to find. -Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 14

2 medium onions, chopped
2 tablespoons butter
2 cups uncooked long grain rice
4 cups chicken broth
8 boneless skinless chicken breast halves (4 ounces each)
4 thin slices prosciutto or deli ham, halved
16 fresh sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine
1/4 cup sour cream
1/2 teaspoon sugar
1 teaspoon minced fresh sage

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.

Nutrition Facts : Calories 410 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 855mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

CHICKEN SALTIMBOCCA CREPES



Chicken Saltimbocca Crepes image

Perfect for a dinner party can be prepared ahead and refrigerated. Good as lunch with a green salad or dinner with some steamed vegetables. Read it and made my adaptation from a crepe recipe book but I cannot remember the author, this was some 20 years ago!! Hope you enjoy it. ¡Buen Provecho!

Provided by Chiclana

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

10 slices cooked ham
5 slices mozzarella cheese (6 oz) or 5 slices emmenthaler cheese, halved
1 cup cooked chicken, cubed
1 medium tomatoes, cubed
1 pinch seasoning salt or 1 pinch salt
2 tablespoons parmesan cheese, grated
1/2 cup breadcrumbs or 1/2 cup corn flakes
1/4 cup butter, melted
3 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/4 cup melted butter

Steps:

  • Place one slice of ham and half slice of cheese on each crepe. Top with diced chicken and tomato. Sprinkle with seasoned salt Fold over right and left sides of crepe and roll up (like an egg roll. Is a good idea to use a toothpick to secure roll) Combine Parmesan cheese and crumbs. Dip each rolled crepe in butter, then in crumbs mixture. Heat is shallow baking pan at 350ºF (177ºC) for 20 to 25 minutes. Makes about 10 crepes.
  • Crepes:.
  • Combine ingredients in a blender jar; blend about 1 minute. Scrape down sides with rubber spatula and blend 10 seconds or until smooth.
  • Refrigerate butter at least an hour. Cook upside-down on crepe grill or traditional pan. This is one of the thicker batters ideal for this recipe if you like more traditional crepes at 1 or 2 tablespoons of milk. Makes about 30 crepes. Freeze the ones you do not use and have them ready for next time.

Nutrition Facts : Calories 320.2, Fat 17.5, SaturatedFat 9.8, Cholesterol 117.5, Sodium 325.5, Carbohydrate 26.2, Fiber 1.1, Sugar 1, Protein 14.1

CLASSIC CHICKEN SALTIMBOCCA



Classic Chicken Saltimbocca image

"Saltimbocca" is Italian for "jumps in the mouth." Enjoy our variation of the classic Italian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

4 boneless, skinless chicken-breast halves (about 5 ounces each)
4 ounces Fontina cheese, thinly sliced
6 ounces prosciutto, thinly sliced
16 large fresh sage leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup Madeira

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.

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From delish.com


EASY CHICKEN SALTIMBOCCA | WILLIAMS SONOMA
In a large fry pan (or 2 medium pans) over medium-high heat, melt 3 Tbs. of the butter. Add the chicken and cook until golden underneath, 2 to 3 minutes. Turn the chicken over and cook until just opaque throughout, about 3 minutes more. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer the chicken to a baking sheet and place ...
From williams-sonoma.com


CHICKEN SALTIMBOCCA - DINNER AT THE ZOO
2020-04-08 Melt the butter in the pan over medium heat. Add the flour and cook for one minute, stirring constantly. Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened. Stir in the lemon juice and season with salt and pepper to taste.
From dinneratthezoo.com


CHICKEN SALTIMBOCCA — EVERYDAY GOURMET
2022-05-02 Line a board with the prosciutto and top with the chicken and two sage leaves. Season with salt and pepper and fold the chicken on itself. Pound a little so it holds together on its own. Heat the extra virgin olive oil in a large frying pan over medium–high heat. Lightly dust both sides of the chicken with the flour, then add to the pan. Cook ...
From everydaygourmet.tv


CAPRESE CHICKEN SALTIMBOCCA - DOUBLE THE SPOONFULS
2021-11-10 1. Preheat broiler. 2. Pound chicken breasts until thin, then liberally sprinkle with salt and pepper. 3. Heat olive oil in a large skillet over medium heat. Brown chicken for 2-3 minutes on each side until golden. Once golden, lay 2-3 tomato slices on each. Top with 2 ounces fresh mozzarella, additional salt and pepper, and the ribboned basil.
From doublethespoonfuls.com


CHICKEN SALTIMBOCCA RECIPE - CREPE BAR IDEAS
2021-12-05 An extremely easy and flavorful chicken dish with just a few simple ingredients. These easy everyday chicken recipes use a wide range of cooking methods, from oven baked and roasted to crock pot and easy skillet dishes. Chicken is simmered with tomato and hot chili peppers for this popular indian dish.
From crepe-bar-ideas.blogspot.com


CHICKEN SALTIMBOCCA - INSPIRED CUISINE
Instructions. Gather all ingredients before starting recipe. Pour flour onto a plate. Slightly pound chicken thighs, skin side down, to 1/2" to 1/4" thickness. Season with kosher salt and pepper to taste. Lay 1 slice of prosciutto on each piece of chicken and top the prosciutto with chopped arugula or fresh baby spinach.
From inspiredcuisine.ca


CHICKEN SALTIMBOCCA | ITALY - RECIPES LIST
Place a half slice of prosciutto and a sage leaf on each chicken cutlet. Secure with a toothpick. In a non-non-stick skillet, heat half the oil and butter. Brown 6 saltimbocca on all sides over medium heat until almost cooked. Add half the green onions and sauté for 1 minute. Increase the heat and deglaze with half the Marsala wine. Reduce for ...
From recipes-list.com


CHICKEN SALTIMBOCCA RECIPE AN ITALIAN CLASSIC - CHEF DENNIS
2020-08-01 Instructions. Lightly pound the chicken breasts with the flat side of a meat hammer. Dredge chicken breasts in flour seasoned with salt and pepper. Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan. Cook the chicken 2-3 …
From askchefdennis.com


CHICKEN SALTIMBOCCA RECIPE | MASALA TV
Methods: Salt the top side of your eggplant slices and place them on a wire rack on a baking dish. Set aside for 45 minutes to 1 hour. Then brush off the excess salt with a wet paper towel.
From masala.tv


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