Chicken Saltimbocca Recipe
Chicken Saltimbocca Recipe – Saltimbocca means to “jump in the mouth” with flavor.
It is typically a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile.
Chicken Saltimbocca Recipe – 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 fontina cheese and a slice of prosciutto.
Chicken Saltimbocca Recipe – Fried sage leaves make a savory garnish.
There’s no sauce, but wilted spinach makes an excellent accompaniment.
Chicken Saltimbocca Recipe
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.
Chicken Saltimbocca Ingredients Yield:
Chicken Saltimbocca Recipe Makes 4 to 6 servings
1½ 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 crushed red pepper, optional
Olive oil
6 thin slices prosciutto
6 slices fontina cheese (about 4 ounces)
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