Saltimbocca is Italian for jumps in your mouth, in other words, there is a flavor burst of taste in your chicken saltimbocca. Usually, this dish is made with veal cutlets pounded thin, then topped with fresh sage and prosciutto. You can either wrap them up in a bundle or layer the sage and the prosciutto over the scaloppini - thin boneless slices of meat, typically sautéed or fried - and anchor the layer with a toothpick, weave the toothpick as if you're taking a stitch. It is served with a sauce made of wine stock and sometimes mushrooms.
Chicken Saltimbocca with Roasted Grape Tomatoes and Kalamata Olives
My version exchanges the veal for the chicken. The chicken saltimbocca starts on the stovetop and then finished in the oven. This recipe is a one-skillet dinner. First, you make sure that the pan and handle you use can withstand 400 F heat.
If your pan can't go into that hot of an oven, you do it in two stages; you use a preheated Pyrex dish for the oven stage. This two-stage method ensures that the meat cooks through and it allows the tomatoes to roast in the oven, getting juicy as they produce a delicious sauce to spoon over the chicken.
Chicken Saltimbocca with roasted grape tomatoes and Kalamata Olives served over Organic Quinoa with Brussels sprouts in lemon sauce
You can also prepare the chicken saltimbocca ahead of time. You assemble and roll the bundles, then cover with plastic wrap and refrigerate until you are ready to cook the next day. You can substitute the quinoa, it is, after all, "all your way."
📖 Recipe
Chicken Saltimbocca with Roasted Grape Tomatoes and Kalamata Olives
Ingredients
- 4 boneless skinless chicken breasts
- Salt and ground black pepper
- 8 cloves garlic minced
- 24 fresh sage leaves
- 8 slices prosciutto
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- all purpose flour
- 1 pound grape tomatoes halved or 2 pints
- ¾ cup Kalamata olives chopped
- ¼ dry white wine
Instructions
- Heat the oven to 400 F
- Carefully split each chicken breast in half horizontally to create two thin halves, continue until you've cut all of the breasts in half.
- Use paper towels to pat them dry.
- Place each piece of chicken between sheets of plastic wrap spritzed with cooking spray before adding the top piece of wrap.
- Use a mallet or rolling pin to gently pound to an even thickness, about ¼ inch.
- Season each piece with salt and pepper -- go light with the salt because of the prosciutto.
- Sprinkle the minced garlic over the top side of each piece of chicken.
- Arrange 3 sage leaves over each piece of chicken, then top with one thin slice of prosciutto. With the sage and the prosciutto on the inside, roll up the chicken into a tight bundle starting at the smallest end. Secure with a toothpick.
- Dredge the bundles in the flour to lightly coat all sides. Tap off excess flour.
- In a large oven-safe skillet over medium-high, heat the oil and butter. Once it is heated use tongs to carefully place each bundle, seam side down, in the skillet. Brown for 3 to 5 minutes, then turn and brown for another 3 to 5 minutes. The time will vary with the thickness of the chicken rolls. Don't overcook because they will finish in the oven.
- Add the tomatoes, wine, and olives to the skillet, then place in the oven and roast until the bundles reach 165 F at the center, about 10 to 12 minutes. Serve the chicken over organic quinoa and spoon the roasted tomatoes and Kalamata olives with some juice over the chicken and quinoa
Notes
- If you are prepping ahead of time, wrap the chicken in plastic wrap before dredging in flour. Do this step right before sautéing in skillet.
- If you don't have oven safe pan, put glass Pyrex dish in oven as you are preheating the oven. Once you've sautéed the chicken in the skillet, carefully remove the dish from the oven and put the bundles in the dish and add the grape tomatoes and Kalamata olive with the chicken.
- Finish as you would with the skillet in the oven.
Nutrition
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