Saltimbocca Alla Pollo 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 Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

6 veal cutlets (about 2 pounds)
Kosher salt and freshly ground black pepper
12 slices prosciutto di Parma
12 large sage leaves, plus more for garnish
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine

Steps:

  • Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
  • Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
  • In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.

SALTIMBOCCA ALLA POLLO



Saltimbocca Alla Pollo image

Chicken breasts brushed with garlic and olive oil, then rolled up with prosciutto and simmered in a savory herb wine sauce.

Provided by Cucina Casalingo

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken breasts
1/4 cup olive oil
1/2 cup minced garlic
salt and pepper
2 tablespoons ground sage
1 lb thinly sliced prosciutto
1/4 cup butter
1 cup dry white wine
1 tablespoon chopped fresh sage leaf
salt and pepper
1 teaspoon cornstarch
water, as needed

Steps:

  • Flatten the chicken breasts as much as possible.
  • In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece.
  • Season with salt, pepper and sage and top with thin layers of prosciutto.
  • Roll up and secure with toothpicks.
  • In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
  • Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes.
  • Thicken wine sauce with cornstarch and water as needed, heat through and serve.

Nutrition Facts : Calories 334.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 95.9, Sodium 208.6, Carbohydrate 5.6, Fiber 0.5, Sugar 0.5, Protein 26

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.

SALTIMBOCCA ALLA POLLO



Saltimbocca alla Pollo image

Saltimbocca translates to 'jump in your mouth' from Italian, and these Chicken breasts surely do!

Provided by Sue

Categories     Pork Recipes

Time 45m

Yield 6

Number Of Ingredients 12

6 skinless, boneless chicken breast halves
¼ cup olive oil
½ cup minced garlic
salt and pepper to taste
2 tablespoons ground sage
1 pound thinly sliced prosciutto
¼ cup butter
1 cup dry white wine
1 tablespoon chopped fresh sage leaves
salt and pepper to taste
1 teaspoon cornstarch
water as needed

Steps:

  • Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.
  • In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
  • Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.

Nutrition Facts : Calories 601.3 calories, Carbohydrate 5.7 g, Cholesterol 147.7 mg, Fat 43.2 g, Fiber 0.5 g, Protein 38.5 g, SaturatedFat 16.1 g, Sodium 1571.8 mg, Sugar 0.5 g

CLASSIC SALTIMBOCCA



Classic Saltimbocca image

Categories     Quick & Easy     Wheat/Gluten-Free     Veal     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
1/4 pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves)
4 tablespoons (about) butter, divided
1 cup dry white wine

Steps:

  • Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
  • Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
  • Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

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

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