Chicken Saltimbocca

That looks like a map of Italy

That looks like a map of Italy

We saw this dish made all sorts of ways. Some folks browned the prosciutto, some fried up the sage leaves or rolled up the chicken. Lots were heavy on the sauce. We kept things fairly simple. This recipe made the most of our bumper crop of sage. The pounded out breasts with a nice salad and some sides are plenty for a meal for four.

Chicken Saltimbocca

  • 2 large chicken breasts
  • 8-10 large sage leaves (enough to cover one side of each breast)
  • 4 oz fresh mozzarella
  • 2 large slices prosciutto
  • 1 egg
  • 1/3 cup semolina flour
  • olive oil
  • salt and pepper

Skin, debone and butterfly each breast then pound them out to about a quarter inch thickness. Dust each with salt and pepper. In a cast-iron skillet heat about a tablespoon of olive oil over medium heat. Meanwhile, dip each breast into the egg, then the flour to coat. Cook the chicken three minutes on each side then transfer to a greased ovenproof dish large enough to hold both breasts. (You may need to do this in batches depending on the size of the breasts. Top each breast with sage leaves — enough to cover the surface. Place a piece of prosciutto on top of each breast. Bake in the oven at 350 until the chicken is done, about 15 minutes. Remove chicken from oven and top with mozzarella. Return to oven until the cheese is melted.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Italian, Recipes and tagged , , , , . Bookmark the permalink.

4 Responses to Chicken Saltimbocca

  1. Kristy says:

    I love chicken saltimbocca. I have some good sage to use too!

  2. A_Boleyn says:

    The name is always appealing and the dish looks tasty as well.

  3. It does look like a delicious map of Italy! I have never tried this before and with the sage, sounds so good. On my way to check out those marinated mushrooms too. You guys re making me hungry!

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