s CHICKEN SALTIMBOCCA ***
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s CHICKEN SALTIMBOCCA ***
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Ingredients
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Instructions *** 7-31-16 good, maybe 2 slices of presciutto, needed a little more zip *** DAVID TANIS YIELD4 to 6 servings Save To Recipe Box Print this recipeEmailShare on FacebookShare on PinterestTwitter Fred R. Conrad/The New York Times Saltimbocca's name means to “jump in the mouth” with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. 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 cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking. Featured in: A Rich Nod To Old Elegance. Chicken Breast, Fontina, Prosciutto, Italian Cooked 234 ratings INGREDIENTS 1 ˝ 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 red pepper flakes, optional Olive oil 6 thin slices prosciutto 6 slices fontina cheese (about 4 ounces) PREPARATION 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. COOKING NOTES Add photo This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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