We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated November 26, 2014
chicken breasts, halved
cup Gold Medal™ all-purpose flour
To make pesto, pulse all ingredients in a food processor until combined. It should be a rough texture. Add olive oil until it gets to the consistency you desire. It's best to make this an hour before so the flavors can blend while you work on the bites.
Lay out prosciutto strips on a clean surface. Cut chicken breasts in half lengthwise.
Lay fresh sage leaves on the chicken breast strips in a line. Press down on them so they stick to the chicken.
Sprinkle the prosciutto strips with a tiny amount of all-purpose flour.
Set the breast at one end of a prosciutto strip and roll it up tightly in the prosciutto. Try to roll the chicken at a slight angle so the entire breast gets wrapped in the prosciutto.
Repeat with all the breasts and prosciutto strips.
Heat a few tablespoons of olive oil in a large pan or skillet over medium heat. Add the as many strips as will fit without cramming the pan. Be sure to add the strips seam-side down.
Cook strips over medium heat until they are cooked through and very crispy on the outside, about 15-20 minutes. Turn them every few minutes so they cook evenly. Be gentle with them and try to avoid tearing the prosciutto.
Remove strips and let rest for a few minutes. Then slice each piece into 4-5 bites with a sharp carving knife.
Serve bites over pesto either as an appetizer or a meal.
More About This Recipe
- When it comes to classy dishes, in my mind it’s pretty hard to beat chicken saltimbocca.
Not only does it look elegant and beautiful, it also delivers in the taste category.
Normally, I just layer prosciutto on chicken breasts, sear them, and serve them whole, but I thought it would be fun to make wraps out of the same materials. And chicken saltimbocca bites were born!
These little bites are rich so I thought it would help to serve them with something with lots of herb flavors and acid to cut through the richness of the chicken. Pesto seemed to be a good choice.
I just pulsed all my pesto ingredients in a food processor until they were roughly combined. I love adding a bit of lemon zest to my pesto which gives it a great light flavor.
Make the pesto before you start the chicken so it can sit and the flavors can meld a bit.
Now let’s start these bites. There actually aren’t too many ingredients, but the execution for these can be a bit tricky.
Cut your chicken breasts in half and then lay some fresh sage leaves right on top of the chicken strips.
Then lay out your prosciutto strips and dust them lightly with all-purpose flour. The flour will help the prosciutto and chicken stick together.
Working with one chicken strip at a time, set it at the end of a piece of prosciutto and roll it up tightly. I recommend rolling it at a slight angle so the prosciutto covers the entire chicken strip.
Roll all of the wraps and prepare to cook them.
Cook these guys in a pan or skillet over medium heat with a good drizzle of olive oil. I used about 1/4 cup of oil to make sure they didn’t stick to the pan.You don’t want to cook these too hot or the prosciutto will burn before the chicken is cooked through. Just a nice medium heat will do the trick.Cook them first with the seam-side down in the pan so it can get a good sear and the wraps won’t pop open later.These will need to cook for 15-20 minutes to make sure the chicken is cooked through. Turn them every few minutes to make sure they are cooking evenly.
Once the chicken is done and the prosciutto is nice and crispy, take them out of the pan and let them rest and cool for about five minutes.
Then slice each piece into 4-5 bites. You’ll want a nice sharp knife to do this.
Then serve the bites with the pesto!
I ate these bites as a meal with a small salad and some rice, but it would be a fantastic appetizer. Just provide some toothpicks so your guests can grab a bite and dip it in pesto.
More Saltimbocca Recipe Ideas
Turkey Saltimbocca RecipeSaltimbocca Grilled Cheese RecipeChicken Saltimbocca Recipe
Nick thinks that saltimbocca is a good preparation for almost anything. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.
Prosciutto and herb-stuffed chicken seared golden brown, topped with a light wine butter and artichoke sauce. This simple and impressive recipe is made even better by using our Artichoke Parmesan dip mix to flavor the chicken and sauce. It’s absolutely delicious!
- 4 boneless, skinless chicken breasts, pounded flat or cut in half lengthwise
- 6 slices prosciutto
- 1 pkg Carmie’s Kitchen Artichoke Parmesan Dip Mix
- 1 10 oz can artichoke hearts, drained and quartered
- 2 Tbsp capers
- 2/3 cup white wine or chicken broth
- 2 Tbsp butter
- 2 Tbsp lemon juice
- 1/2 cup heavy cream or half & half
1. Place prosciutto in chicken and pound slightly so it adheres to chicken. Season chicken with 1 Tbsp Artichoke Parmesan dip mix, reserving the rest. Lightly coat each side of chicken with flour (optional).
2. Heat oil in a large frying pan and cook chicken over medium heat until browned and cooked through, starting with prosciutto face down set aside.
3. Add wine or chicken broth to pan and cook for about 3 minutes. Next add artichokes, lemon juice, cream, and remaining artichoke Parmesan dip mix. Cook until thickened. Stir in butter and remove from heat.
4. Place chicken on a platter, prosciutto side up. Top with sauce and sprinkle with capers.
Carmie’s Tip: Add sautéed mushrooms to sauce. You can also top chicken with shredded Mozzarella and broil for a couple of minutes before serving.
Chicken Saltimbocca Recipe | Lively Weekends | Italian Food
Check out the Chicken Saltimbocca Recipe in Urdu. Learn how to make best Chicken Saltimbocca Recipe , cooking at its finest by chef at Masala TV show Lively Weekends. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Chicken Saltimbocca Recipe , ingredients and complete Method.
Chicken Saltimbocca is a classic combination of chicken, cheese and spinach that makes it taste extra ordinary. Give it a try!
Watch this Masala TV video to learn how to make Chicken Saltimbocca , Tiramisu and Parmesan eggplant Recipes. This show of Lively Weekend with Host Kiran Khan aired on 4 April 2021.
- Boneless sliced chicken breast ½ kg
- Shredded cheese ½ cup
- Cottage cheese ½ cup
- Mushrooms sliced 1 cup
- Spinach chopped and steamed 1 cup
- Rice vinegar 2 tsp
- flour 3 tbsp
- milk 2 cup
- cream 1 cup
- ground sage 1tsp
- salt 1 tsp
- olive oil 3 tbsp
lightly pound the chicken breast slices
dredge these slices in seasoned flour
dd oil to a hot large saute pan..then lightly fry the slices.
saute mushrooms with salt and pepper
saute chopped spinach.
in a bowl mix mushrooms..spinach cottage cheese shredded cheese and rice wine vinegar ..salt and pepper
Instructions for white sauce:
in a pan melt butter
add flour..salt ans pepper and saute..while whisking quickly add milk and cream.till u have a nice white sauce with a not so thick consistency
Assembly of the dish..take a sauteed chicken slice
put the filling ing in the middle and roll up. And add a toothpick to hold it
In a casserole ..place these chicken roll ups side by side
pour the white sauce on top of the chicken
top with a little shredded cheese and bake in an oven for 25 mins at 350 °.
- Strong coffee 1 ½ cup
Lady finger biscuits 1 pack
- Powdered sugar ¾ cup
- Whipping cream 2 cup
- Cocoa powder 3 tbsp
- Mascarpone cheese
Ingredients for Mascarpone cheese:
Simply boil the cream over medium heat and then add the lemon juice. After this, the mixture simmers and thickens in around 10-15 minutes. Set aside in a sieve, lined with cheese cloth.
Instructions for tiramisu:
Mix the mascarpone cheese into the whipped cream and whip. Dip and arrange the biscuits in a caserole dish (13 by 9 inches), in a single layer. In a separate bowl beat heavy cold cream until medium peaks for (3 – 4 minutes). Add the mascarpone cheese and cover the biscuits with this concoction. With a sieve, dust the surface of the dish with cocoa powder.
- Eggplants 2 large
- Nuggets fried ½ packet
- Sea salt 2 tbsp
- Seasoned breadcrumbs 2 cups
- eggs 2
- milk ¾ cups
- vegetable oil 4 tbsp
- marinara sauce 3 cups
- mozzarella cheese 2 cups
- parmesan cheese 1 cup
- basil leaves few
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.
In a shallow plate add bread crumbs. In another shallow plate, whisk milk and eggs. Dip both sides of the eggplant slices into the milk and egg mixture. Then coat with bread crumbs, tapping off the excess.
Place each slice on a baking tray, one by one, till all are done.
Preheat oven to 375 degrees.
Heat a skillet over medium/high heat. Add 1 tbsp of vegetable oil and cook both sides till golden brown. Repeat with all slices.
In a large casserole dish add 1 cup of marinara sauce to the bottom of the dish. Add a layer of the eggplant slice. Then add dollops of marinara sauce on top and sprinkle mozzarella and parmesan cheese. Top with basil leaves.
Bake for 25 minutes.
Ingredients in Baked Chicken Saltimbocca
Chicken. You want to use chicken breasts on the smaller side, but you also want to make sure they are large enough to cut a pocket in them for the fontina.
Fontina. Fontina is a really great melting cheese and perfect for stuffing. It has a slight nutty flavor, but is very mild and super creamy. I’m kind of obsessed with it.
Sage. This time of year, I’m ALL ABOUT sage. I don’t typically eat it raw, but when it’s cooked in butter or simmered in sauce, the herb-y, lemon, and woodsy flavors come out, and I can’t get enough of it. We not only wrap the sage around the chicken and under the prosciutto, but we fry it up in butter before adding the ingredients for the sauce.
Prosciutto. My favorite prosciutto to work with prosciutto de parma, it’s paper-thin, perfectly salty, and SO buttery. However, any very thin prosciutto will work great.
Butter + olive oil. I’ve talked about this before, but I love the combination of butter AND olive oil when searing meats. Butter adds flavor, but the milk solids in it make it a good candidate for burning. The olive oil has a high smoke point, so it prevents the chicken and prosciutto from burning before they’re ready to be flipped.
Marsala wine. I do not recommend buying marsala wine from the grocery store (unless your grocery store sells liquor). I always go to the liquor store and pick out a good-quality marsala that doesn’t break the bank. This is my go-to.
Lemon juice. We need a strong hit of acid to balance out the sweetness in the marsala wine, plus lemon is an essential part of a classic saltimbocca. We use the juice of 1/2 a lemon. Ours was very juice, if yours isn’t I’d use a whole lemon – your’re looking for about 2 tablespoons.
Chicken stock. As always, we want to use low-sodium chicken stock or broth.
Recipe Chef Notes + Tips
The sauce that goes with saltimbocca can vary slightly depending on the region in Italy.
All of these sauces that can go with it are absolutely delicious, but the pan gravy is what I made with this recipe.
If you finish off the meal with a little squeeze of lemon and make sure it is seasoned well with salt, then you can enjoy whatever wine you’d like with this recipe.
Baking it will not have the same caramelization on the prosciutto, chicken or sage-like it does when being pan-fried.
How to Reheat: To reheat it simply place back in a pan with some of the pan sauce, cover and cook in the oven for 10 minutes at 350°.
Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using it.