Saturday, December 11, 2010
Chef Chuck's Chicken Saltimbocca
Saltimbocca di Pollo
Chicken Saltimbocca is a simple classic recipe from northern Italy, it is usually prepared with veal, I prefer the chicken. Saltimbocca, means jump into the mouth, and that it did! The chicken was very moist, while the sage gave the dish an earthy flavor, and the prosciutto added a salty touch. A quick and easy recipe to enjoy with your family.
4 boneless, skinless organic chicken breasts
fresh sage leaves
4 slices prosciutto, not too thin
2 tablespoons olive oil
2 tablespoons butter
1/3 cup flour
salt and pepper
Place chicken between plastic wrap and pound with a mallet to about 1/4 inch thick. Season both sides with salt and pepper, lay a few sage leaves on one side and top with one slice of prosciutto. Fasten with a toothpick, dredge in flour. Heat olive oil and butter over medium high heat and fry each side for about 2 or 3 minutes. Drizzle with olive oil.