chicken saltimbocca

Chicken Saltimbocca is very keto friendly, and with a few minor adjustments you&#039;ll be feasting on an Italian classic.

Chicken Saltimbocca

prosciutto

oz Asiago Cheese

Frozen Spinach (Thawed)

tbsp Coconut Oil (For Cooking)

Cut chicken breasts into 4 oz portions.  Then butterfly each 4oz portion and flatten out with a mallet. (This is shown in the video above)

Place 1 slice of prosciutto onto each piece of chicken. Evenly divide spinach and asiago cheese onto each piece of chicken.

Roll up the chicken and place a toothpick through each piece to hold it together during cooking.

Heat a pan over medium heat and add 2 tablespoons of coconut oil.  When the oil is up to temperature add the chicken.  Cook for about 30 minutes total.  These take a while to cook due to their size, be sure they are cooked through.

Drizzle olive oil over top when serving.  Enjoy!

Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It&#39;s a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.

Saltimbocca

tsp black pepper

sage leaves

prosciutto slices ((finely sliced, Note 2))

flour

olive oil

white wine

salt

Pound: Place the veal between sheets of cling wrap or paper. Pound to an even 3mm thickness using a meat mallet (Note 5 for tips!) Cut each piece in half so you have 4 pieces in total, and sprinkle both sides with pepper.

Prosciutto and sage: Fold a slice of prosciutto in half then place on one piece of veal (trim if needed so it&#39;s not hanging off the sides too much). Place a sage leaf on top then secure with a toothpick, piercing from the underside (see step photos or video). Do the same with the other piece of veal.

Dust: Spread flour on a plate. Press the non-prosciutto side of the veal into the flour, shaking off excess (do not flour the prosciutto side).

Prepare saltimbocca:

First side 1 1/2 minutes: Heat oil in a large fry pan over medium-high heat. Place veal slices in the pan, prosciutto-side down, and cook for 90 seconds until prosciutto is beautifully golden.

Other side 1 min:Turn veal and cook the other side for 1 minute. Remove to a warm plate.

Tip out excess oil (do not scrape pan clean however). Return skillet to stove, with heat still on.

Cook:

Reduce wine: Pour in wine (careful, it will be steamy!) plus pinch of salt. Bring to a simmer then let it cook for 20 to 30 seconds, stirring to scrape up the brown fond from the base of the pan, until wine is reduced by half.

Swirl butter: Keep the pan on the stove but turn the stove OFF. Scatter the butter in the pan then swirl (or stir) until it melts. The clear liquid will thicken magically into a luscious butter sauce!

Sauce:

Divide veal between plates. Spoon over sauce. Devour! (Careful of the toothpick!)

Serve:

This chicken with prosciutto and sage recipe is inspired by traditional saltimbocca but uses chicken instead of veal and doesn't have cheese.

chicken cutlets

sage leaves, plus 6 minced leaves

all-purpose flour

tsp salt

dry white wine (Chardonnay or Sauvignon Blanc)

chicken stock

unsalted butter

In a medium bowl, add flour, salt and pepper and stir together. Lay 2 sage leaves on each cutlet and then wrap two prosciutto slices around the middle of each cutlet, enclosing the sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge the cutlets in flour.

In a large skillet, heat olive oil over medium-high heat. Cook 2 cutlets until golden brown on each side, about 3-4 minutes per side. Remove and repeat with remaining cutlets.&nbsp;

Add wine and stock to skillet, scraping up the browned bits. Cook over high heat until it reduces by half, about 2 minutes. Remove from heat and add butter and minced sage leaves. Stir until butter is melted. Return chicken to pan and spoon sauce over.

Chicken saltimbocca (chicken with prosciutto) is a delicious and easy chicken and prosciutto recipe and the perfect weeknight meal.

Chicken Saltimbocca (Chicken with Prosciutto)

chicken breasts (butterflied and then cut in half to make 4 pieces of chicken.)

Parmesan cheese (finely grated)

prosciutto di parma (sliced thin)

tbsp olive oil

garlic

tsp kosher salt

lemon

Butterfly the chicken breasts.

Now cut each butterflied breast in half to make four pieces of chicken.

Add all the ingredients for the marinade into a small bowl and mix well. (this is the olive oil, fresh garlic, salt and lemon juice).

Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.

Pre heat your skillet over medium heat.

Add 1 tablespoon of olive oil.

Cook your chicken for 2-3 minutes per side until it is almost completely cooked. It will have a little more cooking time under the broiler later.

Place cooked chicken on a sheet pan and cover each piece with one slice of prosciutto that is folded in half and 3 fresh sage leaves.

Press the sage leaves down a bit to make sure they have good contact with the prosciutto. This will ensure the leaves do not blow off the chicken under the broiler where the heat creates a small breeze.

Place under the broiler for a minute or so until the prosciutto lightly cooks and the fresh sage begins to crisp up.

Remove from the oven and now add 1/4 of Parmesan over top of each piece of chicken and place back under the broiler until melted and crisp (about 2 minutes.)

Serve immediately.

This one pot chicken saltimbocca recipe is topped with dry-cured ham and fresh sage leaves. This classic Italian dish made with chicken and the best saltimbocca sauce is pure delight!

Chicken Saltimbocca Recipe

boneless, skinless chicken breasts

dry-cured ham (*)

unsalted butter (¼ stick)

unsalted butter (⅜ stick)

salt and black pepper (to taste)

Slice

Slice the chicken breasts lengthwise to get 4 thin slices.

Pound

Place each slice between parchment paper and bash them out with a meat mallet or heavy rolling pin.

Place a slice of ham on each chicken breast and top with a sage leave.

Attach

Stitch both into the chicken with a toothpick.

Dredge

Place the flour on a flat plate, dredge the underside of the chicken in the flour, and shake off the excess.

Melt

Heat up the butter and the olive oil over high heat until the butter is melted.

Brown

Add the chicken breast ham/sage side down and cook for 3-4 minutes until the ham is browned.

Season

Flip them over with a spatula and add pepper to taste. Don´t salt them yet, because the ham is already very salty.

Wine

Cook for 2 minutes and add the white wine.

Reduce

Lower the heat to medium-low and cook with the wine for another 3-4 minutes and transfer the meat to a plate.

Sauce

Add the butter to the wine in the pan and quickly whisk it in.

Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste.

Serve

Return the meat to the pan and serve. Or leave meat on the plate and drizzle with the sauce.

This recipe is fabulous. Even better the next day

https://content.jwplatform.com/videos/GLjpFxHf.mp4

This Italian chicken saltimbocca is an easy skillet chicken dish that is perfect for an easy weeknight meal and fancy enough to serve to guests. Topped with parma ham and cooked in white wine for a wonderfully flavorful dish.

Chicken Saltimbocca is a lighter take on the classic Italian recipe typically made with veal. Layer crispy prosciutto and fresh sage leaves over browned chicken cutlets, then serve with piles of butter-sage pasta and creamy burrata cheese for a quick and epic dinner any night of the week.

spaghetti

Salt and black pepper

butter

sage

large boneless, skinless, chicken breasts

sage leaves (plus more for garnish)

burrata ((see note 2))

In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 8 minutes. Drain well and return to the pot. Add the butter and minced fresh sage. Toss to combine, then cover and keep warm.

While the pasta is cooking, cover a cutting board completely with a piece of plastic wrap or parchment paper. Add chicken breasts.

Working with one breast at a time, place the palm of your hand on top of the chicken breast and slice in half horizontally, starting at the thicker end of the breast, slicing all the way down the length of the breast, cutting all the way through the thin point of the chicken. Repeat with the second breast.

Arrange chicken breasts in a single layer and cover with a second piece of plastic wrap or parchment paper. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season both sides of chicken generously with salt and pepper.

In a large skillet over medium-heat heat, heat olive oil until shimmering. Add the chicken and cook, without moving, until the chicken is browned on the bottom, about 5 to 6 minutes.

Flip the chicken and top the browned side with 2 large sage leaves and 1 piece of prosciutto. Cover and continue cooking until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 2 to 3 minutes longer.

To serve, transfer the chicken and pasta to a large platter. Top with burrata and garnish with fresh sage and black pepper.

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