Monday, August 2, 2010

In The Kitchen: Chicken Saltimbocca


Fireworks went off in my mouth upon taking my first bite of this dish. Hello love at first taste. The flavors are a bit complex, although the preparation is not, this is definitely my-kinda meal. I decided to opt for fresh spinach in lieu of the frozen type recommended in Giada's recipe, and I also used bigger chicken breasts because well, that's all I could find. Because my chicken was so thick, I had to use kitchen twine instead of toothpicks to hold the roll taught.

When you visit the deli in your local supermarket, ask for a 1/4 pound of prosciutto sliced paper thin. A 1/4 pound should be more than enough for this recipe. If you have prosciutto left over, wrap them around chunks of melon for a delicious afternoon snack.



Chicken Saltimbocca [Adapted from Giada De Laurentiis]
INGREDIENTS
  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 paper-thin slices prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed <<-- I used fresh spinach [about 4 bunches]
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.

Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.



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20 comments:

  1. That chicken looks delicious. If I wasn't on a Candida diet right now I'd make it tonight. I'm totally going to bookmark this page for future reference.

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  2. That looks great and the new layout is awesome!

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  3. My mouth is watering. I need to make this asap!

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  4. looks good. if you can't find chicken cutlets, you can take a regular chicken breast and butterfly it, cut it in half, or pound it out to the preferred thickness. it cooks better (and faster) this way. happy cooking!

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  5. where do you get these recipes from?

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  6. This looks delicious! I might have to try this recipe. Love the new layout.

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  7. Okay... now THIS is something that I think I can knock out of the park. I'll be giving this one a try in the coming weeks.

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  8. I love Giada's recipes! Everything I've decided to make of hers has turned out WONDERFULLY! Also, if you haven't tried any of Aaron McCargo's (Big Daddy's House, Sundays)recipes you should! I made a veggie lasagna resipce of his...it was the BEST lasagna I EVER ate in my life and it was hit with my family.

    This looks great I'm going to try it!


    http://hunnieglazed.blogspot.com

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  9. omg...just tried this recipe a few mins ago and it was freaking delishhhh...thanks!

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  10. What can one substitute for the pork? I don't eat it.

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  11. Looks delicious! Will need to try this sometime.

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  12. i tried this recipe and it was great! i didn't use cheese but used rosemary and thyme for additional flavoring. i also swapped out the procuitto for beef salami and it was just as delicious. thanks for sharing!

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  13. hmm.. could i substitute the prosciutto with bacon? i dont know where to get prosciutto and have never tried it. also so you think mozzorella or any other cheese would work just as well as permasean?

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  14. I just made this... It was sooo good!

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  15. I made this it was a nice refreshing meal for the two of us. He took it to work the next day and people were "hating!"

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