Oven Roasted Chicken Tenders Saltimbocca 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

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

EASY BAKED CHICKEN TENDERS



Easy Baked Chicken Tenders image

A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!

Provided by Tarryn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 9

vegetable cooking spray (such as I Can't Believe It's Not Butter!®)
1 egg, beaten
1 ¼ cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
  • Spray each chicken tender with cooking spray 2 times.
  • Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g

SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE



Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale image

Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.

Provided by Anna Stockwell

Categories     Chicken     Potato     Bake     Kid-Friendly     Dinner     Kale     Quick and Healthy     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Sheet-Pan Dinner     Small Plates

Yield 4 Servings

Number Of Ingredients 14

8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

  • Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
  • Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
  • Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
  • Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
  • Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
  • Divide chicken among 4 plates. Serve potatoes and kale alongside.

BAKED CHICKEN SALTIMBOCCA



Baked Chicken Saltimbocca image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
2 ounces thinly sliced prosciutto or deli boiled ham
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
4 ounces fresh mozzarella cheese, thinly sliced
8 ounces spaghetti, cooked and drained

Steps:

  • Preheat oven to 400degrees.
  • Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13 x 9-inch baking dish.
  • Bake 20 minutes. Top chicken with prosciutto, then 1-1/2 cups pasta sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with parmesan cheese shavings.

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

If you love Proscuitto but are not a big fan of Veal, try my Chicken Saltimbocca. Crispy and savory slices of Proscuitto di Parma layered on tender chicken breast, drizzeled with a delicious white wine and sage sauce.

Provided by Brenda Lanzilli

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 1/2 lbs thinly sliced chicken breasts
1/4 lb paper thin and trimmed prosciutto di Parma
3/4 cup white wine
1/4 cup chicken stock
3 tablespoons olive oil
1 chopped garlic clove
3 tablespoons flour
1 tablespoon unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper

Steps:

  • 1.Preheat oven to 425 degrees.
  • 2.Lay out thinly sliced chicken breast (pound if they are more than ¼ inch thick). Then top with prosciutto so that one entire surface of breast is covered.
  • 3.Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess.
  • 4.Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast.
  • 5.Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes.
  • 6.Meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds. Careful not to burn garlic!
  • 7.Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
  • 8.Turn up heat and bring wine to a boil and let reduce.
  • 9. Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce.
  • 10.Add thyme and parsley. Season with salt and pepper to taste.
  • 11.Remove chicken from oven and top with wine sauce. Serve immediately.

Nutrition Facts : Calories 952.1, Fat 58.3, SaturatedFat 15.8, Cholesterol 234.1, Sodium 482.9, Carbohydrate 14.3, Fiber 1.3, Sugar 1.4, Protein 73.5

MISO OVEN-BAKED CHICKEN TENDERS



Miso Oven-Baked Chicken Tenders image

These chicken tenders marinate in a miso sauce before baked and don't have any breading. Serve with jasmine rice and vegetables if desired.

Provided by thedailygourmet

Time 1h10m

Yield 4

Number Of Ingredients 11

2 tablespoons reduced-sodium soy sauce
1 tablespoon white miso paste
1 tablespoon maple syrup
3 cloves garlic, minced
1 teaspoon finely grated ginger
1 teaspoon fish sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 pound chicken tenders
nonstick cooking spray
½ teaspoon everything bagel seasoning

Steps:

  • Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
  • Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle with bagel seasoning blend before serving.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 6.8 g, Cholesterol 69.2 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 1.2 g, Sodium 575.2 mg, Sugar 3.9 g

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

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