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Chicken Saltimbocca Recipe
|Chicken breast||3 , halved and trimmed of fat and membrane (Boneless Skinless)|
|Olive oil||2 Tablespoon|
|Garlic||6 Clove (30 gm), thinly sliced|
|Sage leaves||20 (Do Not Substitute Dried)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Tablespoon|
|Kosher salt||1⁄2 Teaspoon|
|White wine||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3557 Calories from Fat 1152
% Daily Value*
Total Fat 134 g206.8%
Saturated Fat 59.9 g299.4%
Trans Fat 0.1 g
Cholesterol 331.7 mg
Sodium 2471 mg103%
Total Carbohydrates 442 g147.5%
Dietary Fiber 273.6 g1094.3%
Sugars 15.6 g
Protein 215 g430.9%
Vitamin A 802.8% Vitamin C 391%
Calcium 1171% Iron 1091.4%
*Based on a 2000 Calorie diet
2. Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon of the oil. When the oil is hot, add the garlic and sage and cook until both are toasted, about 2 minutes. Remove them with a slotted spoon and place on a paper towel. Do not wash the pan.
3. On each chicken breast, place half a slice of prosciutto, if desired, 1 tablespoon of Parmesan cheese, and equal amounts of half the reserved garlic and sage. Fold each chicken breast and seal the edges by pinching with your fingers. Reheat the skillet.
4. If necessary, add the remaining tablespoon of oil. Dust each chicken breast with flour. Sprinkle salt in pan and add the chicken. Cook, over medium heat, about 4 minutes on the first side and 3 on the second.
5. Remove the chicken and set aside. Raise the heat in the pan to high and add the wine; bring it to a boil, and pour it over the chicken. Top each breast with reserved garlic and sage.