Chicken Saltimbocca
by Anthony Solimini
Still testing the tastebuds, so last night I made a version of Saltimbocca with chicken instead of veal!
Sautee fresh sage in butter to release the flavor, and then place a few leaves on a chicken breast that has been pounded to an even thickness of about 1/8".
Then roll the chicken breast and wrap it with fresh Prosciutto! Not the packaged kind, fresh from a deli!
Dip the chicken in an egg bath and place it in the skillet you used for the buttered sage. About 2 minutes on each side!
Put some sliced, or grated, Fontina cheese (find Fontina! It's amazing!) on top of the breasts and bake at 350'F for about 15' and then a minute under the broiler to get that cheese nice and melted!
And, FYI, do to use any salt or other spices. The cooked Prosciutto really explodes with a savory flavor!
Keep laughing, people!
Sautee fresh sage in butter to release the flavor, and then place a few leaves on a chicken breast that has been pounded to an even thickness of about 1/8".
Then roll the chicken breast and wrap it with fresh Prosciutto! Not the packaged kind, fresh from a deli!
Dip the chicken in an egg bath and place it in the skillet you used for the buttered sage. About 2 minutes on each side!
Put some sliced, or grated, Fontina cheese (find Fontina! It's amazing!) on top of the breasts and bake at 350'F for about 15' and then a minute under the broiler to get that cheese nice and melted!
And, FYI, do to use any salt or other spices. The cooked Prosciutto really explodes with a savory flavor!
Keep laughing, people!