SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA
The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.
CHICKEN WITH PROSCIUTTO AND SAGE
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Lay 1 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 onto plates; top with cutlets. Serve immediately.
Nutrition Facts : Calories 393 g, Fat 12 g, Protein 52 g
STUFFED CHICKEN BREAST WRAPPED IN SAGE AND PROSCIUTTO
Steps:
- Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean cutting board, mince 4 sage leaves, ten mix into the ricotta and season with salt and pepper to taste. Lay two prosciutto slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the prosciutto slices around the stuffed chicken breast. Wrap in plastic wrap. Repeat with the rest of the chicken breasts and chill for 1-2 hours to firm up slightly. Heat the oven to 350 and place a roasting pan in the over to heat up. Heat a heavy skillet and add the olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 minutes on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 minutes, depending on size, or until the meat feels just firm when lightly pressed. Rest the chicken covered with foil, in a warm place for 5-10 minutes. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens if desired.
STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO
Make and share this Stuffed Chicken Breasts Wrapped in Sage and Prosciutto recipe from Food.com.
Provided by Pom Pom
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut deep slit along one side of each chicken breast and open it out like a book.
- Mince 4 sage leaves, mix into ricotta and season with salt and pepper to taste.
- Lay 2 prosciutto slices on cutting board, overlapping them slightly.
- Put a sage leaf in middle and lay an open chicken breast on top.
- Spoon a quarter of ricotta mixture onto the middle of chicken, then fold sides together to enclose the filling.
- Now wrap prosciutto slices around the stuffed chicken breast and wrap in plastic wrap.
- Repeat with rest of chicken breasts and chill for 1 to 2 hours to firm up slightly.
- Place roasting pan in oven and set it to preheat to 180c (350F).
- Heat a heavy skillet over medium heat and add olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 min on each side till browned.
- Lay 2 sprigs of thyme on each chicken breast and place in hot roasting pan. Cook in oven for 12 to 15 min, or until the meat feels just firm when lightly pressed.
- Cover pan with foil and rest the chicken in a warm place for 5 to 10 minute Slice each stuffed breast thickly on the diagonal and arrange on warm plates.
- Serve with steamed greens and light mashed potatoes or a zesty couscous.
Nutrition Facts : Calories 321.3, Fat 20.3, SaturatedFat 6, Cholesterol 102.2, Sodium 106.9, Carbohydrate 0.6, Sugar 0.1, Protein 32.3
SAGE STUFFED CHICKEN BREASTS
Make and share this Sage Stuffed Chicken Breasts recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken on a clean cutting surface.
- Slit each breast open to create a pocket.
- In a medium bowl, toss together the stuffing mix, onion, sage and rosemary.
- Stuff ¼ of the dressing in each chicken breast and press edges together to close.
- Lightly coat the grill with cooking spray and preheat for 5 minutes.
- Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.
Nutrition Facts : Calories 252.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 30.3
CHICKEN BREASTS WITH PROSCIUTTO AND SAGE
Categories Chicken Herb Poultry Sauté Prosciutto Sage Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes. Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.
PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES
This succulent chicken dish makes a great Saturday night treat for two
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
- Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
- Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.
Nutrition Facts : Calories 667 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 34 grams protein, Sodium 1.96 milligram of sodium
More about "sage and prosciutto stuffed chicken breast recipes"
SAGE & PROSCIUTTO STUFFED CHICKEN {GLUTEN FREE}
From sharedappetite.com
Servings 4Total Time 40 minsEstimated Reading Time 4 mins
- Butterfly chicken breasts: with a chicken breast flat on a cutting board and using a sharp knife, cut a deep flap horizontally through the meat, being careful not to cut all the way through. Open chicken breast like a book. Repeat with the remaining breasts.
- Top one side of each the butterflied chicken breasts with 1 slice prosciutto, 2 sage leaves, and a handful of cheese. Fold over other half of chicken breast and secure the two halves together using 3 toothpicks. Season both sides of chicken liberally with Kosher salt and freshly ground pepper.
- Heat 2 tablespoons of the oil in a dutch oven or other oven-safe heavy bottomed skillet over medium/medium-high heat. Add chicken to pan and cook for about 6 minutes, until a golden brown crust has formed. Flip chicken over and place in a preheated 400°F oven until cooked through (165°F internal temp for those using thermometers), approximately 25-30 minutes.
- While chicken is roasting in the oven, heat up the remaining two tablespoons of oil in a small frying pan over medium heat. Once hot (the prosciutto should sizzle as soon as it hits the oil), fry the other 4 slices of prosciutto, one at a time, until golden brown, approximately 30 seconds – 1 minute per side. Drain on a paper-towel lined plate.
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