Chicken Saltimbocca

Traditional Italian meal saltimbocca is made with veal and prosciutto, marinated in wine. It is super delicious and quick to prepare.
I propose another version of the famous saltimbocca -  with chicken, wrapped in prosciutto, covered in melting mozzarella cheese.
The best thing about this recipe is that you will never taste moister and softer chicken ever, and the secret is in the prosciutto, it prevents the chicken from drying out while cooking.

Chicken saltimbocca (1 of 1)-2

Chicken breasts, boneless, cut into thin slices
A couple of sage leafs
A few table spoons flour
Prosciutto, thinly sliced
Mozzarella cheese, sliced
A few table spoons olive oil
Salt and pepper

Chicken saltimbocca (1 of 2) Chicken saltimbocca (1 of 1)-4

Heat the olive oil in a large saucepan.
Sprinkle the chicken pieces evenly with salt and pepper.
Place a sage leaf on each piece of chicken, then wrap the chicken tightly with the prosciutto slices – one prochutto slice per chicken piece.
Place the flour in a small bowl and dip each chicken piece in the flour then add to the skillet and cook for 2-3 minutes on each side or until done. If the chicken slices are thin enough then they will be cooked quickly. Remove the chicken slices from the pan and place them on a baking sheet.
Place a piece of mozzarella cheese on every chicken piece and bake in the oven at 180C until the cheese melts.
Serve warm with buttery pasta or risotto.

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