Chicken Saltimbocca

Tender pan - fried chicken covered with melted cheese and ham, seasoned with sage… Scrumptious !! The ultimate Italian entrée at most restaurants, is so simple you can prepare it at home.

Chicken Saltimbocca

Yield: 4 servings

Ingredients:

4 - 5 - ounce chicken boneless, skinless breasts, butterflied
Olive oil
8 slices Prosciutto or ham, thinly sliced and cut in half
8 slices provolone or fontina cheese, cut in half
4 – 5 cloves garlic, minced
1 tablespoon sage, finely chopped
8 – 10 fresh sage leaves
Kosher salt and pepper
Olive oil spray

Equipment needed:

Large 12” skillet
Waxed paper or plastic wrap
Meat mallet or rolling pin
Bent edged spatula
Cutting board
Chef knife
13 x 9 - inch baking pan

Learning the process of flattening chicken and pan frying to a delicate crust was fun, as well as a way to beat out their frustrations in my Foods 3 classes! This recipe was always a favorite, as it was simple and turned out amazing! Packed with flavor with wonderful meal appeal. Can’t wait to teach you how… so grab your ingredients and let’s get to pounding chicken and cooking!

Preheat oven to 350 F. Move top rack to within 6 inches of broiler.

The preparation and seasoning of the chicken is the most important step to this meals success. First step is to divide large chicken breasts into two pieces, about 5 – 6 ounces each. If they are more than 1 ½ inches thick, they will need to be butterflied first. Then place them in a single layer on a piece of waxed paper or plastic wrap with about an inch or two in between each breast. Cover with a second piece of paper or wrap. Using a meat mallet or flat end of a rolling pin, pound chicken to ¾ - 1 inch thick. A thinner piece of m eat will cook quicker and maintain tenderness. Remove the top layer of paper and drizzle liberally with olive oil. Sprinkle the minced garlic, chopped sage, kosher salt and pepper evenly between the four breasts and massage into the meat with your fingers. Recover meat and allow to sit at room temperature for at least 30 minutes. Meat can be made ahead, covered and refrigerated for a few hour s prior to cooking too.

While the meat is marinating with flavor , you can prep the 13 x 9 - inch baking pan with olive oil.

In the past , I have fried the sage leaves in olive oil prior to pan frying the chicken, but I have found that spraying or brushing both sides of the leaves with olive oil prior to baking creates the same crispy texture with less work! I’m all about efficiency and making prep easier. As you spray though, be careful not to blow the leaves across the kitchen… keeping a little distance helps prevent this!

To pan fry the chicken, begin by heating the pan drizzled with a bout 3 tablespoons of olive oil for 4 - 5 minutes or until fat is pretty hot. I flick a drop of water on the pan and if it spits and sizzles… it’s hot! Carefully place the breasts in the hot pan, seasoned side up , being careful of the splattering fat. Do no t attempt to move the chicken for at least 3 – 4 minutes or until meat is browning and movable in the pan. Moving too early will tear the meat and prevent the gold en crust from forming. Turn chicken over in the pan using a bent edged spatula, adding another 2 tablespoons of oil to the pan. A bent edged spatula will help to separate the seared meat from the pan more easily, without tearing the chicken. Swirl the pan around to allow extra oil to seep under the breasts as they fry. Pan fry this side for another 3 – 4 minutes. Remove chicken from the pan and place on the prepped baking pan, seasoned side up.

Now for the layering of the toppings! Place the prosciutto or ham slices on top of the chicken, overlapping them a bit and allowing the meat to hang over the edges a bit too. Second, place the slices of fontina cheese the same as the ham. Last layer is the sprayed sage leaves. Arrange them at a diagonal across each breast. Depending on the size of the breast will dictate whether you use 2 or 3 leaves. Place the baking pan in a preheated 350 F oven. Be sure to move the top rack to the second highest position too. This will place the chicken in the hottest part of the oven and allow for easy broiling at the end, if needed. Bake chicken for 20 – 25 minutes or until cheese is melted well and bubbling. To brown the cheese lightly, turn broiler on to low for another 2 – 3 minutes or desired color is achieved. A lightly browned surface adds meal appeal and color.

Doesn’t it smell and look luscious? I love the curling of the sage leaves with the delicately browned layers of cheese and meat! Serve your Chicken Saltimbocca with a steamed vegetable or wonderful tossed salad too! Viola... Enjoy!!