Chicken Saltimbocca With Basil Mash Recipes

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CHICKEN SALTIMBOCCA WITH BASIL MASH



Chicken saltimbocca with basil mash image

A delicious combination of ham, basil and chicken which is easy to make and low fat

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

2 skinless chicken breast fillets
2 large basil leaves
2 slices prosciutto
1 tbsp olive oil
2 tbsp marsala
100ml chicken stock
500g potato , cut into large chunks
2-3 tbsp milk
1 tbsp grated parmesan
1-2 tbsp chopped basil

Steps:

  • Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
  • Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
  • Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.

Nutrition Facts : Calories 481 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.2 milligram of sodium

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 WITH MUSHROOM SAUCE



Chicken Saltimbocca with Mushroom Sauce image

"I created this recipe to capture the flavors of saltimbocca, but without all the fat and sodium. With the addition of beans, it becomes a one-dish meal. We really enjoy it." Virginia Anthony - Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pepper, divided
8 boneless skinless chicken thighs (2 pounds)
2 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
2 thin slices prosciutto or deli ham
1/2 cup chopped shallots
2 garlic cloves, minced
1 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
1 can (15 ounces) cannellini beans, rinsed and drained, divided
1/4 cup water

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute the mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to a boil; cook until liquid is reduced to about 1/3 cup, about 10 minutes., Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and 2 tablespoons sage; heat through (do not boil). , Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through., Add chicken to the mushroom mixture and heat through. Serve with beans.

Nutrition Facts : Calories 290 calories, Fat 13g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 371mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.

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

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 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.

THE BEST CHICKEN SALTIMBOCCA



The Best Chicken Saltimbocca image

Make and share this The Best Chicken Saltimbocca recipe from Food.com.

Provided by MissTiff16

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breasts (lightly pounded to an even thickness)
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
4 sage leaves, for garnish (optional)
2 slices prosciutto, large slices not paper-thin trimmed to fit chicken breasts
1/4 lb fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine, such as Pinot Grigio-Sauvignon Blanc

Steps:

  • Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
  • In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
  • Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
  • Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
  • Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6

SANDY'S CHICKEN SALTIMBOCCA



Sandy's Chicken Saltimbocca image

Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!

Provided by SandyG

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

8 (6 ounce) chicken cutlets
1 teaspoon salt
½ teaspoon black pepper
16 large fresh sage leaves
16 thin slices prosciutto
3 tablespoons olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
½ stick butter

Steps:

  • If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
  • Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g

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

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.

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

This version is from the BBC Good Food website and is made with fresh basil, rather than the traditional fresh sage. They have it paired with a basil mashed potato dish which I personally didn't care for so feel free to serve it with whatever side you like.

Provided by Irmgard

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breasts
2 large basil leaves
2 slices prosciutto
1 tablespoon olive oil
2 tablespoons marsala
100 ml chicken stock

Steps:

  • Sit the chicken breasts on a board and cut through them horizontally, leaving one side attached.
  • Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto.
  • Secure with a toothpick.
  • Heat the oil in a large, non-stick pan and add the chicken breasts, ham side down.
  • Cook for 2 to 3 minutes until golden, then turn over and cook for 2 minutes more.
  • Pour over the Marsala and allow to bubble for 1 minute.
  • Add the stock and simmer for 5 minutes, until the chicken is cooked.
  • Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
  • Serve with mashed potatoes and a green salad.

Nutrition Facts : Calories 270.6, Fat 8.8, SaturatedFat 1.5, Cholesterol 70, Sodium 153.2, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 28.6

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CHICKEN SALTIMBOCCA RECIPE | NEW IDEA FOOD
Top with a further basil leaf then wrap prosciutto around the fillet, securing with a toothpick. Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Cook chicken for 3 min each side or until breast is cooked through and prosciutto is golden. Serve chicken with potato mash and steamed greens. Garnish with extra ...
From newideafood.com.au
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CHICKEN SALTIMBOCCA - FINDLAYFOODS.COM
Pan sear or grill chicken breasts until seared and lightly browned. Top each breast with 2 oz of mozzarella and a slice of prosciutto and transfer to a 350 degree oven. Bake until cheese begins to bubble and chicken is fully cooked. Transfer to a serving plate and pour over 4 oz of Sautéed Mushroom and Onion Bisque; garnish with 1 tsp sage ...
From findlayfoods.com
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SALTIMBOCCA RECIPE WITH CHICKEN & ARTICHOKES
2014-05-22 Add wine to the skillet and bring to a boil, scraping up the brown bits at the bottom of the pan, and simmer for a minute or until the pan is almost dry. Drain and coarsely chop the artichoke hearts and add to the skillet along with the chicken stock. Simmer until reduced by half.
From butterandbaggage.com
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CHICKEN SALTIMBOCCA WITH BASIL | RECIPE | THE FRESH MARKET
Preheat oven to 400˚F. Cover a sheet pan with aluminum foil. Slice the breasts in half horizontally. If the pieces are still thick, put them between two pieces of plastic wrap and pound them with a meat mallet or rolling pin to 1/4-inch thickness. Season chicken breasts generously with salt and pepper. Place the flour on a plate and lightly ...
From thefreshmarket.com
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CHICKEN SALTIMBOCCA RECIPE | MYRECIPES
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 chicken breast halves; cook 4 minutes on each side or …
From myrecipes.com
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CHICKEN SALTIMBOCCA – THE MESSY MRS
2020-08-21 Preheat oven broiler to high. In a cast iron or otherwise ovenproof skillet, heat 3 Tbsp olive oil over medium heat until hot. Carefully add sage leaves and fry for 30 seconds, remove sage from oil and set aside. Add chicken and cook for 2½ minutes or until golden. Flip.
From themessymrs.com
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CHICKEN SALTIMBOCCA - CHICKEN RECIPES - DELISH
2008-09-03 Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute ...
From delish.com
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CHICKEN SALTIMBOCCA | CHICKEN.CA
Remove chicken to plate. In same skillet over medium heat, add garlic slices and sauté until fragrant, about 1 minute. Sprinkle in remaining 2 teaspoons flour and cook until golden, 1 minute.
From chicken.ca
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BEST CHICKEN SALTIMBOCCA RECIPE - HOW TO MAKE CHICKEN …
2022-03-08 In this recipe, seasoned chicken is topped with sage and wrapped in prosciutto before being cooked in a skillet. (They’re only seared for about 3 minutes per side!) Starting with chicken cutlets keeps the time for prep and cooking minimal. If you want to start with boneless skinless chicken breasts, carefully slice them in half to create thinner pieces. To save even …
From dinnerideaschicken.com
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EASY CHICKEN SALTIMBOCCA - FOOD WITH FEELING
2018-10-03 Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to …
From foodwithfeeling.com
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Top Asked Questions

What is chicken saltimbocca?
Chicken Saltimbocca – Prosciutto and basil stuffed chicken breast pan seared to golden perfection, topped with cheese and served with a light wine butter sauce. This easy and impressive one-pan chicken dish is absolutely delicious! Chicken Saltimbocca is the perfect dish to make on weekends or during the holidays.
What do you serve with Extra Crispy basil chicken saltimbocca?
Extra Crispy Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata…that I love so much! Prosciutto-wrapped chicken breasts, breaded in Panko bread crumbs, then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with marinated cherry tomatoes and creamy burrata cheese.
How to cook chicken parmesan with Basil?
Rub the chicken with garlic and season with salt and pepper. Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate. 3.
What is the best way to make chicken Paratha with Basil?
Open each breast like a book and place 2 basil leaves in the center of each chicken breasts and top the basil with 2 slices of prosciutto. Fold the chicken over to enclose the basil and prosciutto and secure the filling with a skewer or toothpicks. Season the chicken with salt, pepper and garlic powder on both sides.

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