Thursday, 4 September 2014

Chicken Saltimbocca

Saltimbocca means, "jumps in the mouth" in Italian. It's a traditional Roman dish made with thinly, pounded veal that is lined with prosciutto and topped with a piece of sage. I made it with chicken but you can also make it with pork. Your choice of meat needs to be thin because if it is too thick, the side with the prosciutto and sage would burn because it would take too long to cook. If you don't want to do it yourself, you can buy chicken cutlets. But I highly recommend you do it yourself. It's super easy and a lot more economical. What? Did I just say that?...We do become our mothers. Hahaha!!!

I was inspired to make this dish because the sage bush in my garden is huge! I want to use as much as I can from my garden. I can slowly see that everything is coming to end and that makes me very sad.

Chicken Saltimbocca

2 chicken breasts
4 slices prosciutto
8 sage leaves
Olive oil

Place chicken breasts on a cutting board and cover with cling film. Using a rolling pin or something heavy, pound out until they are thin. You can cut them into pieces if they too big. Pepper each side. Lay a piece of prosciutto on each piece of chicken and top with a sage leaf or two. Secure with a toothpick.
Heat olive oil in a pan and add chicken in a single layer, prosciutto side down and cook until brown. With a spatula, carefully turn over and cook until brown. It should only take a minute. You want the sage to be intact. Serve.

m xo

1 comment :

  1. Delicious and easy to prépare. Thank You Marisa for this excellent recipe.
    Ciao !